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 the succulent seared chicken thighs paired with perfectly roasted broccoli and fluffy quinoa. This dish boasts a delightful mix of savory, nutty, and fresh flavors, creating a comforting yet nutritious dinner plate that's balanced and satisfying.

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NUTRITION

452kcal
Protein
40.1g
Fat
21.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz skinless Chicken Thigh

1/2 cup cooked Quinoa

1 cup raw Broccoli

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt, pepper, and your favorite herbs.

  • 2

    Heat a skillet over medium-high heat and sear the chicken thigh for about 5-6 minutes on each side until well browned and cooked through.

  • 3

    Preheat the oven to 425°F. Toss the broccoli with 1/2 teaspoon of olive oil, salt, and pepper, and spread it on a baking sheet.

  • 4

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare quinoa according to package instructions until fluffy.

  • 6

    Plate the seared chicken thigh atop a bed of quinoa and serve with the roasted broccoli on the side.

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 the succulent seared chicken thighs paired with perfectly roasted broccoli and fluffy quinoa. This dish boasts a delightful mix of savory, nutty, and fresh flavors, creating a comforting yet nutritious dinner plate that's balanced and satisfying.

NUTRITION

452kcal
Protein
40.1g
Fat
21.4g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz skinless Chicken Thigh

1/2 cup cooked Quinoa

1 cup raw Broccoli

1/2 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt, pepper, and your favorite herbs.

  • 2

    Heat a skillet over medium-high heat and sear the chicken thigh for about 5-6 minutes on each side until well browned and cooked through.

  • 3

    Preheat the oven to 425°F. Toss the broccoli with 1/2 teaspoon of olive oil, salt, and pepper, and spread it on a baking sheet.

  • 4

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare quinoa according to package instructions until fluffy.

  • 6

    Plate the seared chicken thigh atop a bed of quinoa and serve with the roasted broccoli on the side.