YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Roasted Broccoli and Cauliflower
Enjoy a perfectly balanced dinner featuring succulent seared chicken thighs paired with crisp roasted broccoli and cauliflower. The vegetables are lightly tossed in olive oil and seasoned with a blend of garlic and paprika, complementing the savory flavor of the chicken for a wholesome, satisfying meal.
INGREDIENTS
150g Chicken Thigh (skinless, boneless)
1 cup (150g) Broccoli
1 cup (107g) Cauliflower
0.5 tsp Extra Virgin Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Paprika
Salt & Black Pepper to taste
PREPARATION
Pat the chicken thigh dry with paper towels and season generously with salt, black pepper, and a pinch of paprika.
Heat a nonstick skillet over medium-high heat. Once hot, add the chicken thigh and sear for about 5-6 minutes on each side until the exterior is crispy and the internal temperature reaches 165°F.
Meanwhile, preheat your oven to 425°F. In a bowl, toss the broccoli and cauliflower with olive oil, garlic powder, a pinch of paprika, salt, and pepper until evenly coated.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 15-18 minutes, stirring halfway through, until they are tender and slightly caramelized.
Plate the seared chicken thigh alongside the roasted vegetables and serve immediately.