Name: Crispy Herb-Crusted Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 2 tbsp almond flour; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 cup asparagus spears; 0.5 medium sweet potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Chicken Thighs

Pan-seared chicken thighs coated in a fragrant almond-herb crust, served with tender roasted asparagus and sweet potato for a satisfying crunch.

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NUTRITION

Protein

42.8g

Fat

22.3g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

2 tbsp almond flour

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup asparagus spears

0.5 medium sweet potato

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.
3
In a shallow bowl, whisk together the almond flour, dried oregano, dried thyme, garlic powder, sea salt, and black pepper.
4
Pat the chicken thighs dry with a paper towel, then press each side firmly into the almond flour mixture until evenly coated.
5
Heat the avocado oil in a large oven-safe skillet over medium-high heat.
6
Sear the chicken for 3-4 minutes per side until the crust is golden and crispy.
7
Arrange the sweet potato and asparagus on the prepared baking sheet, then place the seared chicken on top of the vegetables.
8
Roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.