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 tender, seared chicken thighs paired with crunchy roasted broccoli and a light bed of fluffy quinoa. This balanced dinner offers a satisfying combination of savory and fresh flavors with a subtle hint of citrus from a lemon garnish.

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NUTRITION

401kcal
Protein
39.6g
Fat
16.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces skinless Chicken Thigh

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1 Lemon Wedge

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry, then season both sides generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Once shimmering, place the chicken thigh skin-side down and sear for about 4-5 minutes until the skin is crisp and golden.

  • 4

    Flip the chicken and cook for an additional 4 minutes. If thicker, finish cooking in the oven for an additional 5-7 minutes.

  • 5

    While the chicken is cooking, toss the chopped broccoli with a drizzle of olive oil, a pinch of salt and pepper, and spread it onto a baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes, until it becomes tender and starts to develop a slight char.

  • 7

    Warm the pre-cooked quinoa or prepare it according to package directions if not already cooked.

  • 8

    Plate the quinoa as a base, top with the seared chicken thigh, and arrange the roasted broccoli on the side.

  • 9

    Finish with a squeeze of fresh lemon juice from the lemon wedge over the chicken and broccoli for a bright, fresh note.

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 tender, seared chicken thighs paired with crunchy roasted broccoli and a light bed of fluffy quinoa. This balanced dinner offers a satisfying combination of savory and fresh flavors with a subtle hint of citrus from a lemon garnish.

NUTRITION

401kcal
Protein
39.6g
Fat
16.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces skinless Chicken Thigh

1/2 cup cooked Quinoa

1 cup chopped Broccoli

1 Lemon Wedge

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry, then season both sides generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Once shimmering, place the chicken thigh skin-side down and sear for about 4-5 minutes until the skin is crisp and golden.

  • 4

    Flip the chicken and cook for an additional 4 minutes. If thicker, finish cooking in the oven for an additional 5-7 minutes.

  • 5

    While the chicken is cooking, toss the chopped broccoli with a drizzle of olive oil, a pinch of salt and pepper, and spread it onto a baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes, until it becomes tender and starts to develop a slight char.

  • 7

    Warm the pre-cooked quinoa or prepare it according to package directions if not already cooked.

  • 8

    Plate the quinoa as a base, top with the seared chicken thigh, and arrange the roasted broccoli on the side.

  • 9

    Finish with a squeeze of fresh lemon juice from the lemon wedge over the chicken and broccoli for a bright, fresh note.