Name: Pan-Seared Chicken Thighs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 12 spears asparagus; 1 tbsp extra virgin olive oil; 0.5 tbsp ghee; 2 cloves garlic; 1 tbsp lemon juice; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika

Pan-Seared Chicken Thighs with Roasted Asparagus

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YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Asparagus

Golden pan-seared chicken thighs served with crisp-tender roasted asparagus and a bright squeeze of fresh lemon.

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NUTRITION

Protein

39.0g

Fat

31.3g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

12 spears asparagus

1 tbsp extra virgin olive oil

0.5 tbsp ghee

2 cloves garlic

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with 0.5 tbsp olive oil and half of the salt and pepper on the prepared sheet.
3
Roast asparagus for 12-15 minutes until tender and slightly charred.
4
Pat chicken thighs dry and season both sides with remaining salt, pepper, and smoked paprika.
5
Heat remaining olive oil and ghee in a large skillet over medium-high heat.
6
Sear chicken for 5-7 minutes per side until golden brown and cooked through.
7
Add minced garlic to the pan during the last minute of cooking, stirring until fragrant.
8
Remove from heat, drizzle with fresh lemon juice, and serve alongside the roasted asparagus.