Name: Sautéed Chicken Thighs with Asparagus & Tomato Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1.361 kg chicken thighs, boneless skinless; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt; virgin coconut oil

Sautéed Chicken Thighs with Asparagus & Tomato SaladSautéed Chicken Thighs with Asparagus & Tomato Salad — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 small bunches asparagus

1.361 kg chicken thighs, boneless skinless

3 cloves garlic

1 ½ small pkgs grape tomatoes

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

virgin coconut oil

Instructions

Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce.

Snap or cut off and discard the woody ends of the asparagus; cut the spears into 5-cm pieces at an angle and transfer to a bowl.

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.

Preheat a skillet over medium-high heat.

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.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

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.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a salad bowl.

To the garlic, add olive oil, balsamic vinegar, Dijon, salt, and pepper; whisk together.

Halve the grape tomatoes and add to the salad bowl.

Add the asparagus to the salad bowl and toss to coat.

To serve, divide the chicken thighs and salad between plates. Enjoy!

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