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 satisfying plate of seared chicken thighs paired with lightly roasted broccoli and fluffy quinoa. The dish is enhanced by aromatic seasonings and a drizzle of olive oil, offering a well-balanced and flavorful dinner that is as nutritious as it is delicious.

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NUTRITION

452kcal
Protein
42.5g
Fat
21.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (approx 180g total)

1 cup chopped Broccoli (91g)

1/2 cup Cooked Quinoa (93g)

1 teaspoon Olive Oil (5g)

Seasonings: Salt, Black Pepper, Garlic Powder, Paprika (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Season the chicken thighs on both sides with salt, black pepper, garlic powder, and paprika.

  • 3

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Sear the chicken thighs for about 3-4 minutes on each side until they develop a golden crust.

  • 4

    While the chicken is searing, toss the chopped broccoli with the remaining olive oil, salt, and pepper. Spread it on a baking sheet in a single layer.

  • 5

    Roast the broccoli in the preheated oven for 12-15 minutes, until the edges are slightly crispy.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Serve the seared chicken thighs alongside the roasted broccoli and a serving of quinoa. Enjoy while hot.

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 satisfying plate of seared chicken thighs paired with lightly roasted broccoli and fluffy quinoa. The dish is enhanced by aromatic seasonings and a drizzle of olive oil, offering a well-balanced and flavorful dinner that is as nutritious as it is delicious.

NUTRITION

452kcal
Protein
42.5g
Fat
21.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (approx 180g total)

1 cup chopped Broccoli (91g)

1/2 cup Cooked Quinoa (93g)

1 teaspoon Olive Oil (5g)

Seasonings: Salt, Black Pepper, Garlic Powder, Paprika (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Season the chicken thighs on both sides with salt, black pepper, garlic powder, and paprika.

  • 3

    Heat a non-stick skillet over medium-high heat and add half the olive oil. Sear the chicken thighs for about 3-4 minutes on each side until they develop a golden crust.

  • 4

    While the chicken is searing, toss the chopped broccoli with the remaining olive oil, salt, and pepper. Spread it on a baking sheet in a single layer.

  • 5

    Roast the broccoli in the preheated oven for 12-15 minutes, until the edges are slightly crispy.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Serve the seared chicken thighs alongside the roasted broccoli and a serving of quinoa. Enjoy while hot.