Name: Pan-Seared Chicken Thighs with Roasted Peaches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless skinless chicken thighs; 1 medium Peach; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme; 1 cup Fresh arugula; 1 tbsp Balsamic vinegar; 0.25 oz Raw walnut halves

Pan-Seared Chicken Thighs with Roasted Peaches

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Peaches

Golden pan-seared chicken thighs paired with juicy roasted peaches and fresh arugula, finished with a drizzle of tangy balsamic glaze.

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NUTRITION

Protein

40.9g

Fat

31.9g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless skinless chicken thighs

1 medium Peach

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 cup Fresh arugula

1 tbsp Balsamic vinegar

0.25 oz Raw walnut halves

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PREPARATION

1
Preheat your oven to 400°F and slice the peach into thick wedges.
2
Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried thyme.
3
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4
Place the chicken thighs in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip the chicken.
5
Arrange the peach wedges in the skillet around the chicken pieces.
6
Transfer the skillet to the oven and roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
7
Place the fresh arugula on a serving plate as a base.
8
Top the greens with the roasted chicken and peaches, then garnish with crushed walnuts and a drizzle of balsamic vinegar.