Name: Crispy Lemon-Herb Chicken Thighs with Rice
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 jasmine rice; 1 cup asparagus spears; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

Crispy Lemon-Herb Chicken Thighs with Rice

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken Thighs with Rice

Pan-seared chicken thighs infused with zesty lemon and aromatic herbs, served over a bed of fluffy jasmine rice and tender roasted asparagus for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.9g

Fat

25.2g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken thighs dry with a paper towel and season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 6-7 minutes per side, undisturbed, until a golden-brown crust forms and the internal temperature reaches 165°F.
4
While the chicken cooks, steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.
5
Remove the skillet from heat, drizzle the fresh lemon juice over the chicken to deglaze the pan drippings, and let rest for 2 minutes.
6
Plate the cooked jasmine rice and top with the chicken and asparagus, finishing with a sprinkle of fresh parsley.