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

Savor a balanced plate featuring perfectly seared chicken thighs paired with tender roasted broccoli and fluffy quinoa, complemented by a refreshing mixed greens salad lightly dressed with olive oil. This meal offers a harmonious blend of textures and flavors that are both satisfying and nourishing.

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NUTRITION

491kcal
Protein
40.9g
Fat
26.4g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (170g)

1/2 cup cooked quinoa (93g)

1 cup roasted broccoli (91g)

1 cup mixed salad greens (30g)

1/2 tbsp extra virgin olive oil (7g)

Salt & Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken thigh with salt, pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Sear the chicken thigh for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the broccoli with a bit of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the preheated oven for about 15 minutes until edges are slightly crisp.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Assemble a simple salad by lightly tossing the mixed greens with a splash of the remaining olive oil, salt, and pepper.

  • 7

    Plate the seared chicken thigh alongside a serving of quinoa, roasted broccoli, and the fresh greens salad, 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

Savor a balanced plate featuring perfectly seared chicken thighs paired with tender roasted broccoli and fluffy quinoa, complemented by a refreshing mixed greens salad lightly dressed with olive oil. This meal offers a harmonious blend of textures and flavors that are both satisfying and nourishing.

NUTRITION

491kcal
Protein
40.9g
Fat
26.4g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (170g)

1/2 cup cooked quinoa (93g)

1 cup roasted broccoli (91g)

1 cup mixed salad greens (30g)

1/2 tbsp extra virgin olive oil (7g)

Salt & Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken thigh with salt, pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small drizzle of olive oil. Sear the chicken thigh for about 5-6 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the broccoli with a bit of olive oil, salt, and pepper, and spread on a baking sheet. Roast in the preheated oven for about 15 minutes until edges are slightly crisp.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Assemble a simple salad by lightly tossing the mixed greens with a splash of the remaining olive oil, salt, and pepper.

  • 7

    Plate the seared chicken thigh alongside a serving of quinoa, roasted broccoli, and the fresh greens salad, and serve immediately.