YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Steamed Green Beans and Garlic Mashed Potatoes
Pan-seared chicken thighs served with creamy garlic mashed potatoes and crisp-tender green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Boneless Skinless Chicken Thighs
150g Yukon Gold Potatoes
150g Fresh Green Beans
1 tsp Avocado Oil
2 cloves Garlic
2 tbsp Unsweetened Almond Milk
PREPARATION
Peel and chop the Yukon Gold potatoes into even chunks.
Place the potatoes in a pot of boiling salted water and cook until tender, about 12-15 minutes.
While potatoes cook, season the chicken thighs with salt, pepper, and any preferred dried herbs.
Heat avocado oil in a cast-iron skillet over medium-high heat.
Sear the chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F and the outside is golden brown.
Set up a steamer basket over boiling water and steam the green beans for 5 minutes until they are crisp-tender and vibrant green.
Drain the potatoes and return them to the pot with the minced garlic and almond milk.
Mash the potatoes until smooth and creamy, seasoning with salt to taste.
Serve the seared chicken alongside the garlic mash and steamed beans, finishing the plate with a fresh squeeze of lemon juice.