Seared Chicken Thighs with Roasted Broccoli and Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Cauliflower

Enjoy tender, seared chicken thighs paired with a vibrant medley of roasted broccoli and cauliflower. The dish is perfectly seasoned with garlic, salt, and pepper, offering a delightful balance of caramelized savory flavors and fresh, crisp vegetables.

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NUTRITION

386kcal
Protein
54.2g
Fat
18.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Thighs (Boneless, Skinless)

1 cup Broccoli (chopped)

1 cup Cauliflower (chopped)

1 teaspoon Olive Oil

0.25 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides generously with salt, black pepper, and garlic powder.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Once hot, add the chicken thighs and sear for 2-3 minutes on each side until a golden crust forms.

  • 4

    While searing the chicken, toss the chopped broccoli and cauliflower with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Transfer the seared chicken thighs to the baking sheet with vegetables, ensuring everything is spread out in one layer.

  • 6

    Roast in the oven for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Seared Chicken Thighs with Roasted Broccoli and Cauliflower

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 Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Cauliflower

Enjoy tender, seared chicken thighs paired with a vibrant medley of roasted broccoli and cauliflower. The dish is perfectly seasoned with garlic, salt, and pepper, offering a delightful balance of caramelized savory flavors and fresh, crisp vegetables.

NUTRITION

386kcal
Protein
54.2g
Fat
18.9g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Chicken Thighs (Boneless, Skinless)

1 cup Broccoli (chopped)

1 cup Cauliflower (chopped)

1 teaspoon Olive Oil

0.25 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides generously with salt, black pepper, and garlic powder.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Once hot, add the chicken thighs and sear for 2-3 minutes on each side until a golden crust forms.

  • 4

    While searing the chicken, toss the chopped broccoli and cauliflower with a little extra olive oil, salt, and pepper on a baking sheet.

  • 5

    Transfer the seared chicken thighs to the baking sheet with vegetables, ensuring everything is spread out in one layer.

  • 6

    Roast in the oven for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.