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 tbsp extra virgin olive oil; 1 cup asparagus spears; 1 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole lemon

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.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Asparagus

Pan-seared chicken thighs paired with oven-roasted asparagus and finished with a bright squeeze of lemon for a crisp, vibrant flavor profile.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.0g

Fat

33.1g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and trim the tough, woody ends off the asparagus spears.
2
Pat the chicken thighs dry with a paper towel and season both sides evenly with garlic powder, smoked paprika, sea salt, and black pepper.
3
Heat half of the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4
Place the chicken thighs in the skillet and sear for 5-7 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F.
5
While the chicken cooks, toss the asparagus on a baking sheet with the remaining olive oil and a pinch of salt.
6
Roast the asparagus in the oven for 10-12 minutes until tender but still slightly firm to the bite.
7
Plate the chicken alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice over the entire dish.