Seared Chicken Thighs with Steamed Asparagus and Mashed Cauliflower

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

Seared Chicken Thighs with Steamed Asparagus and Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Asparagus and Mashed Cauliflower

Pan-seared chicken thighs served with creamy mashed cauliflower and tender steamed asparagus, finished with a squeeze of lemon and a pinch of fragrant garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
44.7g
Fat
29.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 unit Lemon, juiced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a small pot of water to a boil and steam the cauliflower florets for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, season the chicken thighs with salt, pepper, and minced garlic.

  • 3

    Heat half of the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

  • 4

    Steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 5

    Drain the cauliflower and mash it thoroughly with the remaining olive oil and a pinch of salt until smooth and creamy.

  • 6

    Plate the chicken alongside the mash and asparagus, finishing with a fresh squeeze of lemon juice.

Seared Chicken Thighs with Steamed Asparagus and Mashed Cauliflower

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

Seared Chicken Thighs with Steamed Asparagus and Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Asparagus and Mashed Cauliflower

Pan-seared chicken thighs served with creamy mashed cauliflower and tender steamed asparagus, finished with a squeeze of lemon and a pinch of fragrant garlic.

NUTRITION

483kcal
Protein
44.7g
Fat
29.5g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 unit Lemon, juiced

PREPARATION

  • 1

    Bring a small pot of water to a boil and steam the cauliflower florets for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, season the chicken thighs with salt, pepper, and minced garlic.

  • 3

    Heat half of the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

  • 4

    Steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 5

    Drain the cauliflower and mash it thoroughly with the remaining olive oil and a pinch of salt until smooth and creamy.

  • 6

    Plate the chicken alongside the mash and asparagus, finishing with a fresh squeeze of lemon juice.