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 plate of seared chicken thighs paired with nutty quinoa and perfectly roasted broccoli. This dinner balances tender, savory poultry with lightly crisped, vibrant veggies and fluffy grain, making for a well-rounded meal that's both nutritious and satisfying.

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NUTRITION

512kcal
Protein
44.7g
Fat
18.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Thigh (skinless, boneless)

0.75 cup cooked Quinoa

1 cup Broccoli

0.5 teaspoon Olive Oil (for searing)

1 teaspoon Olive Oil (for roasting)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper in a bowl, then spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the oven for 15-20 minutes until edges are slightly crispy and tender.

  • 4

    While the broccoli roasts, pat dry the chicken thigh and season generously with salt and pepper.

  • 5

    Heat a skillet over medium-high heat and add 0.5 teaspoon of olive oil.

  • 6

    Place the chicken thigh in the skillet skin-side down (if skin is present) and sear for about 4-5 minutes on each side until golden and properly cooked through.

  • 7

    Prepare the quinoa as per package instructions if not pre-cooked, or simply reheat your pre-cooked quinoa.

  • 8

    Plate the seared chicken thigh alongside the quinoa and roasted broccoli, and serve warm.

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 plate of seared chicken thighs paired with nutty quinoa and perfectly roasted broccoli. This dinner balances tender, savory poultry with lightly crisped, vibrant veggies and fluffy grain, making for a well-rounded meal that's both nutritious and satisfying.

NUTRITION

512kcal
Protein
44.7g
Fat
18.7g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Thigh (skinless, boneless)

0.75 cup cooked Quinoa

1 cup Broccoli

0.5 teaspoon Olive Oil (for searing)

1 teaspoon Olive Oil (for roasting)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper in a bowl, then spread evenly on a baking sheet.

  • 3

    Roast the broccoli in the oven for 15-20 minutes until edges are slightly crispy and tender.

  • 4

    While the broccoli roasts, pat dry the chicken thigh and season generously with salt and pepper.

  • 5

    Heat a skillet over medium-high heat and add 0.5 teaspoon of olive oil.

  • 6

    Place the chicken thigh in the skillet skin-side down (if skin is present) and sear for about 4-5 minutes on each side until golden and properly cooked through.

  • 7

    Prepare the quinoa as per package instructions if not pre-cooked, or simply reheat your pre-cooked quinoa.

  • 8

    Plate the seared chicken thigh alongside the quinoa and roasted broccoli, and serve warm.