Name: Pan-Seared Chicken Thighs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 1 bunch fresh asparagus; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 whole lemon

Pan-Seared Chicken Thighs with Roasted Asparagus

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YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Asparagus

Pan-seared chicken thighs seasoned with aromatic oregano and garlic, served with crisp-tender roasted asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

45.9g

Fat

34.1g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 bunch fresh asparagus

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Snap off the woody ends of the asparagus and place the spears on a parchment-lined baking sheet.
3
Mince the garlic clove and set aside.
4
Pat the chicken thighs dry with a paper towel and season both sides evenly with the sea salt, black pepper, and dried oregano.
5
Heat the olive oil in a large oven-safe skillet over medium-high heat.
6
Place the chicken thighs in the skillet and sear for 4-5 minutes until a golden-brown crust forms, then flip.
7
Toss the asparagus with the minced garlic and a drizzle of the oil from the skillet, then place the skillet (or a separate tray) in the oven.
8
Roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.
9
Squeeze the fresh lemon juice over the chicken and asparagus before serving.