YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken Thighs with Garlicky Bok Choy
Golden pan-seared chicken thighs seasoned with ginger and garlic, served alongside tender-crisp baby bok choy for a savory, nutrient-dense meal.
INGREDIENTS
7.5 oz boneless skinless chicken thighs
0.25 tsp sea salt
0.25 tsp black pepper
2 tsp avocado oil
2 cup baby bok choy
2 clove garlic
1 tsp fresh ginger
1 tbsp coconut aminos
0.5 tsp toasted sesame oil
PREPARATION
Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest on a cutting board.
In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Add the halved baby bok choy and coconut aminos to the pan, tossing for 2 to 3 minutes until the leaves are wilted and the stems are tender-crisp.
Drizzle the vegetables with toasted sesame oil and serve immediately with the sliced chicken thighs.