Pan-Seared Chicken Thighs with Roasted Asparagus

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

Pan-Seared Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Asparagus

Juicy chicken thighs pan-seared until golden brown, paired with crisp-tender roasted asparagus and finished with a bright, zesty squeeze of lemon.

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NUTRITION

501kcal
Protein
44.6g
Fat
32.8g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place the spears on the baking sheet.

  • 3

    Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

  • 4

    Roast the asparagus in the oven for 12-15 minutes until it is tender and slightly charred.

  • 5

    While the asparagus roasts, season the chicken thighs on both sides with the remaining salt, pepper, and dried oregano.

  • 6

    Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

  • 7

    Place the chicken thighs in the hot skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

  • 8

    In the final minute of cooking, add the minced garlic to the pan and toss with the chicken until fragrant.

  • 9

    Plate the chicken alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.

Pan-Seared Chicken Thighs with Roasted Asparagus

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

Pan-Seared Chicken Thighs with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Asparagus

Juicy chicken thighs pan-seared until golden brown, paired with crisp-tender roasted asparagus and finished with a bright, zesty squeeze of lemon.

NUTRITION

501kcal
Protein
44.6g
Fat
32.8g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place the spears on the baking sheet.

  • 3

    Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

  • 4

    Roast the asparagus in the oven for 12-15 minutes until it is tender and slightly charred.

  • 5

    While the asparagus roasts, season the chicken thighs on both sides with the remaining salt, pepper, and dried oregano.

  • 6

    Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

  • 7

    Place the chicken thighs in the hot skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

  • 8

    In the final minute of cooking, add the minced garlic to the pan and toss with the chicken until fragrant.

  • 9

    Plate the chicken alongside the roasted asparagus and finish with a fresh squeeze of lemon juice over everything.