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, tender chicken thighs paired with roasted broccoli and a delicate serving of quinoa. The dish is artfully balanced with a hint of citrus and seasonings that elevate its natural flavors while keeping it light and protein-packed.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
43g
Fat
16.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Thighs (Skinless, Boneless)

1 cup Roasted Broccoli

1/4 cup Cooked Quinoa

1/2 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and quinoa, and heat a skillet on medium-high heat for the chicken.

  • 2

    Pat the chicken thighs dry and season generously with salt and pepper on both sides.

  • 3

    Lightly coat the skillet with a minimal amount of olive oil or non-stick spray. Sear the chicken thighs until they develop a golden-brown crust, about 4-5 minutes per side, then reduce the heat and cook until the internal temperature reaches 165°F, about 6-8 more minutes.

  • 4

    Meanwhile, toss the broccoli florets with a pinch of salt and pepper and a tiny drizzle of olive oil. Spread them out on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package directions if not already cooked. For a quick heat-through, you can warm the pre-cooked quinoa in a small pot or microwave.

  • 6

    Plate the seared chicken thigh alongside the roasted broccoli and the quinoa. Optionally finish with a squeeze of lemon for brightness, and serve immediately.

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, tender chicken thighs paired with roasted broccoli and a delicate serving of quinoa. The dish is artfully balanced with a hint of citrus and seasonings that elevate its natural flavors while keeping it light and protein-packed.

NUTRITION

375kcal
Protein
43g
Fat
16.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Thighs (Skinless, Boneless)

1 cup Roasted Broccoli

1/4 cup Cooked Quinoa

1/2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and quinoa, and heat a skillet on medium-high heat for the chicken.

  • 2

    Pat the chicken thighs dry and season generously with salt and pepper on both sides.

  • 3

    Lightly coat the skillet with a minimal amount of olive oil or non-stick spray. Sear the chicken thighs until they develop a golden-brown crust, about 4-5 minutes per side, then reduce the heat and cook until the internal temperature reaches 165°F, about 6-8 more minutes.

  • 4

    Meanwhile, toss the broccoli florets with a pinch of salt and pepper and a tiny drizzle of olive oil. Spread them out on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred.

  • 5

    Prepare quinoa according to package directions if not already cooked. For a quick heat-through, you can warm the pre-cooked quinoa in a small pot or microwave.

  • 6

    Plate the seared chicken thigh alongside the roasted broccoli and the quinoa. Optionally finish with a squeeze of lemon for brightness, and serve immediately.