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 succulent seared chicken thighs paired with tender, roasted broccoli and a light serving of quinoa. This balanced dinner delivers a satisfying blend of protein, savory flavors, and nutritious vegetables in a delightful, easy-to-make dish.

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NUTRITION

378kcal
Protein
34g
Fat
14g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless, Skinless Chicken Thigh

1 cup Broccoli

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with the olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the broccoli in the preheated oven for 15-20 minutes or until tender with slight browning.

  • 3

    While the broccoli is roasting, pat the chicken thigh dry and season both sides with salt and pepper.

  • 4

    Heat a skillet over medium-high heat. Sear the chicken thigh for about 5-6 minutes per side until golden and cooked through (internal temperature should reach 165°F).

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Plate the seared chicken thigh alongside roasted broccoli and a serving of quinoa. Serve immediately and enjoy!

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 succulent seared chicken thighs paired with tender, roasted broccoli and a light serving of quinoa. This balanced dinner delivers a satisfying blend of protein, savory flavors, and nutritious vegetables in a delightful, easy-to-make dish.

NUTRITION

378kcal
Protein
34g
Fat
14g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless, Skinless Chicken Thigh

1 cup Broccoli

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli with the olive oil, salt, and pepper, and spread evenly on a baking sheet.

  • 2

    Roast the broccoli in the preheated oven for 15-20 minutes or until tender with slight browning.

  • 3

    While the broccoli is roasting, pat the chicken thigh dry and season both sides with salt and pepper.

  • 4

    Heat a skillet over medium-high heat. Sear the chicken thigh for about 5-6 minutes per side until golden and cooked through (internal temperature should reach 165°F).

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Plate the seared chicken thigh alongside roasted broccoli and a serving of quinoa. Serve immediately and enjoy!