Name: Tender Pan-Seared Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tsp Extra virgin olive oil; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Chicken Thighs

Golden pan-seared chicken thighs seasoned with aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant and satisfying meal.

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NUTRITION

Protein

49.4g

Fat

25.7g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

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PREPARATION

1
Pat the chicken thighs dry with a paper towel and season both sides evenly with the sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat until the oil is shimmering and hot.
3
Place the chicken thighs in the skillet and sear for 6 to 7 minutes per side until the exterior is deeply golden and the internal temperature reaches 165°F.
4
Transfer the chicken to a plate to rest while adding the asparagus spears to the same skillet, sautéing for 4 minutes until they are bright green and tender.
5
Serve the chicken and asparagus over a bed of warm quinoa and finish with a fresh squeeze of lemon juice for a bright pop of flavor.