Name: Pan-Seared Chicken Thighs with Roasted Carrots and Jammy Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1 cup carrots; 1 large egg; 0.25 whole avocado; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano

Pan-Seared Chicken Thighs with Roasted Carrots and Jammy Egg

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YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Carrots and Jammy Egg

Tender pan-seared chicken thighs served with caramelized roasted carrots and a rich jammy egg over creamy avocado slices.

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NUTRITION

Protein

42.7g

Fat

27.6g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup carrots

1 large egg

0.25 whole avocado

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots with half of the olive oil and a pinch of salt and pepper, then roast for 20 minutes until tender and caramelized.
3
Bring a small saucepan of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes before transferring to an ice bath to peel.
4
Season the chicken thighs evenly with garlic powder, dried oregano, and the remaining salt and pepper.
5
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.
6
Slice the avocado and plate the chicken alongside the roasted carrots, halved jammy egg, and avocado slices.