Seared Chicken Thighs with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Quinoa

Enjoy a delicious dinner featuring perfectly seared chicken thighs paired with tender roasted broccoli and fluffy quinoa. The savory chicken, lightly seasoned and seared to lock in flavor, complements the nutty quinoa and caramelized broccoli, creating a balanced plate that's both satisfying and nutritious.

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NUTRITION

469kcal
Protein
41.2g
Fat
15.6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) skinless, boneless chicken thigh (142g)

0.33 cup dry quinoa (~55g)

1 cup chopped broccoli (150g)

1 tsp olive oil

1 garlic clove

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Rinse the quinoa under cold water and cook according to package instructions, usually simmering for about 15 minutes until fluffy.

  • 3

    Season the chicken thigh generously with salt and pepper. Mince the garlic and lightly rub it onto the chicken for added flavor.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Place the chicken thigh in the skillet and sear for 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, toss the chopped broccoli with a little salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the preheated oven for 12-15 minutes until the edges are slightly crispy.

  • 6

    Once the quinoa is cooked and the broccoli is roasted, plate them alongside the seared chicken thigh.

  • 7

    Serve warm and enjoy your balanced, flavorful meal.

Seared Chicken Thighs with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Quinoa

Enjoy a delicious dinner featuring perfectly seared chicken thighs paired with tender roasted broccoli and fluffy quinoa. The savory chicken, lightly seasoned and seared to lock in flavor, complements the nutty quinoa and caramelized broccoli, creating a balanced plate that's both satisfying and nutritious.

NUTRITION

469kcal
Protein
41.2g
Fat
15.6g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) skinless, boneless chicken thigh (142g)

0.33 cup dry quinoa (~55g)

1 cup chopped broccoli (150g)

1 tsp olive oil

1 garlic clove

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Rinse the quinoa under cold water and cook according to package instructions, usually simmering for about 15 minutes until fluffy.

  • 3

    Season the chicken thigh generously with salt and pepper. Mince the garlic and lightly rub it onto the chicken for added flavor.

  • 4

    Heat a non-stick skillet over medium-high heat and add the olive oil. Place the chicken thigh in the skillet and sear for 4-5 minutes on each side until golden and cooked through.

  • 5

    Meanwhile, toss the chopped broccoli with a little salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and roast in the preheated oven for 12-15 minutes until the edges are slightly crispy.

  • 6

    Once the quinoa is cooked and the broccoli is roasted, plate them alongside the seared chicken thigh.

  • 7

    Serve warm and enjoy your balanced, flavorful meal.