Pan-Seared Chicken Thighs with Roasted Broccoli and Creamy Avocado Pasta

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

Pan-Seared Chicken Thighs with Roasted Broccoli and Creamy Avocado Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Broccoli and Creamy Avocado Pasta

Enjoy a vibrant plate of pan-seared chicken thighs paired with bright, roasted broccoli and a luscious, creamy avocado pasta. This dish balances tender, juicy chicken with the crunch of roasted broccoli, all enveloped in a silky, zesty avocado sauce, perfect for a satisfying dinner that nourishes and delights.

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NUTRITION

494kcal
Protein
34.3g
Fat
25.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (Skinless, Boneless)

1 cup Broccoli

1/2 cup cooked Whole Wheat Pasta

1/4 Avocado

1 tsp Olive Oil

1 clove Garlic

1 Tbsp Lemon Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F for the broccoli and set aside.

  • 2

    Season the chicken thighs with salt and black pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat and add the chicken thighs. Sear for about 5-6 minutes per side until they develop a golden crust and are cooked through.

  • 4

    Meanwhile, toss broccoli florets with a little olive oil, salt, and black pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until they are tender and lightly browned.

  • 5

    Prepare the pasta according to package instructions if not already cooked, then drain.

  • 6

    For the creamy avocado sauce, mash the avocado in a bowl and mix in the garlic (minced) and lemon juice. Season lightly with salt and pepper.

  • 7

    Toss the warm pasta with the avocado sauce until evenly coated.

  • 8

    Plate the dish by layering the pasta, arranging the roasted broccoli nearby, and topping with the seared chicken thigh. Garnish with an extra drizzle of olive oil or fresh lemon zest if desired.

Pan-Seared Chicken Thighs with Roasted Broccoli and Creamy Avocado Pasta

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

Pan-Seared Chicken Thighs with Roasted Broccoli and Creamy Avocado Pasta

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Thighs with Roasted Broccoli and Creamy Avocado Pasta

Enjoy a vibrant plate of pan-seared chicken thighs paired with bright, roasted broccoli and a luscious, creamy avocado pasta. This dish balances tender, juicy chicken with the crunch of roasted broccoli, all enveloped in a silky, zesty avocado sauce, perfect for a satisfying dinner that nourishes and delights.

NUTRITION

494kcal
Protein
34.3g
Fat
25.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (Skinless, Boneless)

1 cup Broccoli

1/2 cup cooked Whole Wheat Pasta

1/4 Avocado

1 tsp Olive Oil

1 clove Garlic

1 Tbsp Lemon Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F for the broccoli and set aside.

  • 2

    Season the chicken thighs with salt and black pepper.

  • 3

    Heat olive oil in a skillet over medium-high heat and add the chicken thighs. Sear for about 5-6 minutes per side until they develop a golden crust and are cooked through.

  • 4

    Meanwhile, toss broccoli florets with a little olive oil, salt, and black pepper, then spread them on a baking sheet. Roast in the oven for about 15-20 minutes until they are tender and lightly browned.

  • 5

    Prepare the pasta according to package instructions if not already cooked, then drain.

  • 6

    For the creamy avocado sauce, mash the avocado in a bowl and mix in the garlic (minced) and lemon juice. Season lightly with salt and pepper.

  • 7

    Toss the warm pasta with the avocado sauce until evenly coated.

  • 8

    Plate the dish by layering the pasta, arranging the roasted broccoli nearby, and topping with the seared chicken thigh. Garnish with an extra drizzle of olive oil or fresh lemon zest if desired.