Name: Pan-Seared Chicken Thighs with Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 0.5 tbsp extra virgin olive oil; 1 cup asparagus spears; 0.25 cup cooked quinoa; 1 clove garlic; 1 tsp fresh rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh lemon juice

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 Herbs

Golden pan-seared chicken thighs infused with aromatic rosemary and garlic, served alongside crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

54.7g

Fat

28.3g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 cup cooked quinoa

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

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PREPARATION

1
Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Place chicken thighs in the pan and sear for 5-7 minutes per side until golden brown and cooked through.
4
Add minced garlic and chopped rosemary to the pan during the last 2 minutes of cooking to release their fragrance.
5
Remove chicken and let it rest; in the same pan, sauté the asparagus for 3-4 minutes until bright green and crisp-tender.
6
Serve the chicken and asparagus over the warm quinoa, finishing with a squeeze of fresh lemon juice.