Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

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

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

Enjoy tender, seared chicken thighs paired with fluffy garlic-infused quinoa and vibrant steamed broccoli. This plate delivers a harmonious balance of savory flavors, a hint of citrus brightness, and a satisfying texture contrast in every bite.

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NUTRITION

495kcal
Protein
42.5g
Fat
19.1g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (125g)

2/3 cup cooked quinoa (approx. 123g)

1 cup steamed broccoli

1/2 tsp olive oil

1 garlic clove

1 tbsp lemon juice

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PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the 1/2 teaspoon of olive oil.

  • 3

    Sear the chicken thigh skin-side down (if skin is present) or presentation side for about 4-5 minutes, then flip and cook for an additional 5-6 minutes until fully cooked and golden.

  • 4

    Meanwhile, steam the broccoli until tender yet still crisp, about 5 minutes.

  • 5

    In a small pan, warm the cooked quinoa with a lightly crushed garlic clove and lemon juice for flavor, stirring gently to combine.

  • 6

    Slice the chicken thigh if desired, and plate alongside the garlic quinoa and steamed broccoli.

  • 7

    Finish with an extra squeeze of lemon over the dish for brightness before serving.

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

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

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

Enjoy tender, seared chicken thighs paired with fluffy garlic-infused quinoa and vibrant steamed broccoli. This plate delivers a harmonious balance of savory flavors, a hint of citrus brightness, and a satisfying texture contrast in every bite.

NUTRITION

495kcal
Protein
42.5g
Fat
19.1g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (125g)

2/3 cup cooked quinoa (approx. 123g)

1 cup steamed broccoli

1/2 tsp olive oil

1 garlic clove

1 tbsp lemon juice

PREPARATION

  • 1

    Pat the chicken thigh dry and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the 1/2 teaspoon of olive oil.

  • 3

    Sear the chicken thigh skin-side down (if skin is present) or presentation side for about 4-5 minutes, then flip and cook for an additional 5-6 minutes until fully cooked and golden.

  • 4

    Meanwhile, steam the broccoli until tender yet still crisp, about 5 minutes.

  • 5

    In a small pan, warm the cooked quinoa with a lightly crushed garlic clove and lemon juice for flavor, stirring gently to combine.

  • 6

    Slice the chicken thigh if desired, and plate alongside the garlic quinoa and steamed broccoli.

  • 7

    Finish with an extra squeeze of lemon over the dish for brightness before serving.