Name: Crispy Pan-Seared Chicken Liver with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken liver; 1 cup Brussels sprouts; 0.5 cup red onion; 1 tbsp avocado oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp fresh thyme

Crispy Pan-Seared Chicken Liver with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Liver with Roasted Vegetables

Pan-seared chicken livers develop a savory crust alongside oven-roasted Brussels sprouts and red onions for a nutrient-dense, earthy meal.

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NUTRITION

Protein

37.8g

Fat

24.0g

Carbs

24.0g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken liver

1 cup Brussels sprouts

0.5 cup red onion

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh thyme

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the ends off the Brussels sprouts and halve them, then toss on the sheet with sliced red onions and half of the avocado oil.
3
Sprinkle with a portion of the sea salt and black pepper, roasting for 20-25 minutes until the sprouts are tender and charred.
4
While the vegetables roast, rinse the chicken livers and pat them thoroughly dry with paper towels to ensure a proper sear.
5
Season the livers evenly with garlic powder and the remaining sea salt and black pepper.
6
Heat the remaining avocado oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.
7
Carefully place the livers in the hot pan and sear for 2 to 3 minutes per side until a deep golden crust forms.
8
Remove the skillet from heat and garnish with fresh thyme before serving the crispy livers alongside the roasted vegetables.