Spicy Peanut-Glazed Chicken Thighs with Crispy Roasted Broccoli and Quinoa

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

Spicy Peanut-Glazed Chicken Thighs with Crispy Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Peanut-Glazed Chicken Thighs with Crispy Roasted Broccoli and Quinoa

Savor the vibrant flavors of tender chicken thighs brushed with a spicy, nutty peanut glaze, paired with crispy roasted broccoli and fluffy quinoa. This dish offers a balanced bite of heat, texture, and wholesome goodness.

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NUTRITION

512kcal
Protein
36g
Fat
26.6g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (skinless, boneless)

1 tbsp Peanut Butter

1 tsp Sriracha Sauce

1 tsp Honey

1 cup Broccoli (chopped)

1 tsp Olive Oil

1/2 cup cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together peanut butter, sriracha sauce, and honey to create the glaze.

  • 3

    Pat the chicken thigh dry and season lightly with salt and pepper. Brush the glaze evenly over the chicken.

  • 4

    Place the chicken on a baking tray lined with parchment paper. Roast in the oven for 20-25 minutes until the chicken is cooked through and slightly caramelized on the edges.

  • 5

    Meanwhile, toss the chopped broccoli with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 15 minutes until crispy and tender.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    To serve, lay a bed of quinoa on the plate, top with the roasted chicken thigh, and arrange the crispy broccoli on the side. Drizzle any remaining glaze over the dish as desired.

Spicy Peanut-Glazed Chicken Thighs with Crispy Roasted Broccoli and Quinoa

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

Spicy Peanut-Glazed Chicken Thighs with Crispy Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Spicy Peanut-Glazed Chicken Thighs with Crispy Roasted Broccoli and Quinoa

Savor the vibrant flavors of tender chicken thighs brushed with a spicy, nutty peanut glaze, paired with crispy roasted broccoli and fluffy quinoa. This dish offers a balanced bite of heat, texture, and wholesome goodness.

NUTRITION

512kcal
Protein
36g
Fat
26.6g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (skinless, boneless)

1 tbsp Peanut Butter

1 tsp Sriracha Sauce

1 tsp Honey

1 cup Broccoli (chopped)

1 tsp Olive Oil

1/2 cup cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together peanut butter, sriracha sauce, and honey to create the glaze.

  • 3

    Pat the chicken thigh dry and season lightly with salt and pepper. Brush the glaze evenly over the chicken.

  • 4

    Place the chicken on a baking tray lined with parchment paper. Roast in the oven for 20-25 minutes until the chicken is cooked through and slightly caramelized on the edges.

  • 5

    Meanwhile, toss the chopped broccoli with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 15 minutes until crispy and tender.

  • 6

    Prepare the quinoa according to package instructions if not pre-cooked.

  • 7

    To serve, lay a bed of quinoa on the plate, top with the roasted chicken thigh, and arrange the crispy broccoli on the side. Drizzle any remaining glaze over the dish as desired.