Name: Spicy Chipotle Chicken Thighs with Crispy Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 4 oz Yukon gold potatoes; 0.5 tbsp avocado oil; 1 tbsp chipotle peppers in adobo sauce; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup baby spinach; 1 tsp lime juice

Spicy Chipotle Chicken Thighs with Crispy Potatoes

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

YOUR SOLIN GENERATED RECIPE

Spicy Chipotle Chicken Thighs with Crispy Potatoes

Pan-seared chipotle chicken thighs paired with crispy, golden-brown potatoes and fresh lime-splashed greens for a smoky and satisfying meal.

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NUTRITION

Protein

49.7g

Fat

28.2g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

4 oz Yukon gold potatoes

0.5 tbsp avocado oil

1 tbsp chipotle peppers in adobo sauce

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tsp lime juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) or prepare an air fryer.
2
Dice the Yukon gold potatoes into 1/2-inch cubes and toss them with half of the avocado oil, sea salt, and black pepper.
3
Spread the potatoes on a baking sheet and roast for 20-25 minutes, or air fry for 12-15 minutes, until they are golden and crispy.
4
In a small bowl, mash the chipotle peppers in adobo and mix with garlic powder and onion powder to create a paste.
5
Rub the chipotle paste evenly over the chicken thighs.
6
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.
7
Sear the chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F and a nice char has formed.
8
Place the baby spinach on a plate, drizzle with lime juice, and top with the spicy chicken and crispy potatoes.