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 deliciously balanced dinner featuring perfectly seared chicken thighs paired with tender roasted broccoli and a side of fluffy quinoa. This meal delivers a delightful medley of savory, fresh, and lightly crisp textures, accented by a drizzle of olive oil for a subtle richness. Each bite is a celebration of clean, whole-food ingredients that support your nutritional goals while satisfying your tastebuds.

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NUTRITION

486kcal
Protein
46.7g
Fat
22.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Thigh (Boneless, Skinless)

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat. Once hot, sear the chicken thighs for about 5-6 minutes per side until they develop a golden crust and reach an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 15-20 minutes until the edges are browned and crispy.

  • 4

    Prepare quinoa according to package instructions; if using pre-cooked quinoa, gently reheat it.

  • 5

    Plate the seared chicken thighs with a serving of quinoa and the roasted broccoli. Drizzle any remaining pan juices over the top, 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

Enjoy a deliciously balanced dinner featuring perfectly seared chicken thighs paired with tender roasted broccoli and a side of fluffy quinoa. This meal delivers a delightful medley of savory, fresh, and lightly crisp textures, accented by a drizzle of olive oil for a subtle richness. Each bite is a celebration of clean, whole-food ingredients that support your nutritional goals while satisfying your tastebuds.

NUTRITION

486kcal
Protein
46.7g
Fat
22.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Thigh (Boneless, Skinless)

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli

1 teaspoon Olive Oil

PREPARATION

  • 1

    Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat. Once hot, sear the chicken thighs for about 5-6 minutes per side until they develop a golden crust and reach an internal temperature of 165°F.

  • 3

    While the chicken is cooking, preheat your oven to 425°F. Toss the broccoli with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 15-20 minutes until the edges are browned and crispy.

  • 4

    Prepare quinoa according to package instructions; if using pre-cooked quinoa, gently reheat it.

  • 5

    Plate the seared chicken thighs with a serving of quinoa and the roasted broccoli. Drizzle any remaining pan juices over the top, and serve immediately.