Name: Crispy Pan-Seared Chicken Thighs with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 1 tsp avocado oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 1 tsp dried thyme; 1 cup asparagus spears; 0.5 cup cauliflower rice; 1 tsp lemon juice; 1 clove garlic

Crispy Pan-Seared Chicken Thighs with Herbs

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 Thighs with Herbs

Pan-seared chicken thighs seasoned with aromatic rosemary and thyme, served alongside tender asparagus and light cauliflower rice for a savory, herb-infused meal.

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NUTRITION

Protein

50.8g

Fat

22.0g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 cup asparagus spears

0.5 cup cauliflower rice

1 tsp lemon juice

1 clove garlic

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PREPARATION

1
Pat the chicken thighs dry with paper towels to ensure a crispy sear.
2
Season both sides of the chicken with sea salt, black pepper, dried rosemary, and dried thyme.
3
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
4
Place chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
5
Remove chicken from the pan and let it rest on a plate.
6
In the same skillet, add the minced garlic and asparagus, sautéing for 3-4 minutes until tender-crisp.
7
Stir in the cauliflower rice and lemon juice, cooking for an additional 2 minutes until heated through.
8
Serve the chicken over the cauliflower rice and asparagus mixture.