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Sautéed Chicken Thighs with Asparagus & Tomato Salad.

  • 2 small bunches
  • 2 lb
    chicken thighs, boneless skinless
  • 2 cloves
  • 1 pint
    grape tomatoes
    balsamic vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
    virgin coconut oil
  • 1
    Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce.
    2 small bunches asparagus
    1 pint grape tomatoes
  • 3
    Snap or cut off and discard the woody ends of the asparagus; cut the spears into 2-inch pieces at an angle and transfer to a bowl.
  • 4
    Once the water in the saucepan is boiling, uncover and season with salt. Add the asparagus and cook until bright green, 2 to 4 minutes (depending on the thickness of the spears). Drain in a colander and run under cold water to stop the cooking process. Set aside to drain further.
    2 tbsp salt
  • 5
    Preheat a skillet over medium-high heat.
  • 6
    While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    2 lb chicken thighs, boneless skinless
    1 tsp salt
    ½ tsp black pepper
  • 7
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 8
    Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 2 to 4 minutes total. Once done, transfer to a plate and cover with foil to keep warm.
  • 9
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a salad bowl.
    2 cloves garlic
  • 10
    To the garlic, add olive oil, balsamic vinegar, Dijon, salt, and pepper; whisk together.
    3 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    ½ tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Halve the grape tomatoes and add to the salad bowl.
  • 12
    Add the asparagus to the salad bowl and toss to coat.
  • 13
    To serve, divide the chicken thighs and salad between plates. Enjoy!