YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Roasted Sweet Potatoes and Green Beans
Pan-seared chicken thighs and roasted sweet potato cubes served with tender green beans, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
6.5 ounces Boneless Skinless Chicken Thighs
130 grams Sweet Potato, cubed
150 grams Fresh Green Beans
2 teaspoons Avocado Oil
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil, smoked paprika, and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until tender and slightly browned.
Season the chicken thighs on both sides with garlic powder, salt, and black pepper.
Heat the remaining teaspoon of avocado oil in a heavy skillet over medium-high heat.
Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken is searing, steam the green beans for 4 to 5 minutes until they are bright green and crisp-tender.
Remove the chicken from the pan and let it rest for a few minutes before serving alongside the roasted potatoes and steamed green beans.