YOUR SOLIN GENERATED RECIPE
Crispy Almond Crusted Chicken Thighs with Sautéed Spinach and Berries
Pan-seared chicken thighs coated in a crunchy almond crust, served with wilted garlic spinach and a side of honey-drizzled berries.
INGREDIENTS
5 ounces Chicken Thighs, boneless and skinless
1.5 tablespoons Almond Flour
0.5 large Egg, beaten
2 cups fresh Spinach
0.5 cup fresh Blueberries
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Honey
PREPARATION
Pat the chicken thighs dry with a paper towel and season lightly with sea salt and black pepper.
Place the beaten egg in a shallow bowl and the almond flour in a separate shallow dish.
Dip each chicken thigh into the egg wash, allowing any excess to drip off, then press firmly into the almond flour to coat both sides.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chicken to the skillet and cook for 5-7 minutes per side, or until the almond crust is golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside to rest.
In the same skillet, add the spinach and a tablespoon of water, sautéing for 1-2 minutes until the leaves are just wilted.
Plate the crispy chicken alongside the sautéed spinach and fresh blueberries.
Drizzle the honey over the blueberries and chicken for a touch of natural sweetness before serving.