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

Savor tender, seared chicken thighs paired with perfectly roasted broccoli and a light, nutty quinoa base. This dinner offers a delightful balance of savory and fresh flavors, making it an ideal wholesome meal for a nourishing evening.

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NUTRITION

440kcal
Protein
42.7g
Fat
14.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Thigh (Boneless, Skinless)

2/3 cup cooked Quinoa

1 cup Broccoli

1/4 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken thigh with salt, pepper, and your favorite herbs.

  • 3

    Heat a skillet over medium-high heat and sear the chicken thigh for 3-4 minutes on each side until golden.

  • 4

    Transfer the seared chicken to a plate and finish cooking in the oven for about 10 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, toss broccoli with 1/4 teaspoon olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy around the edges.

  • 7

    Prepare quinoa as per package directions if not pre-cooked, or simply warm if already cooked.

  • 8

    Plate the quinoa, top with the seared chicken thigh, and add the roasted broccoli on the side.

  • 9

    Serve immediately and enjoy a well-balanced, protein-packed dinner.

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

Savor tender, seared chicken thighs paired with perfectly roasted broccoli and a light, nutty quinoa base. This dinner offers a delightful balance of savory and fresh flavors, making it an ideal wholesome meal for a nourishing evening.

NUTRITION

440kcal
Protein
42.7g
Fat
14.2g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Thigh (Boneless, Skinless)

2/3 cup cooked Quinoa

1 cup Broccoli

1/4 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Season the chicken thigh with salt, pepper, and your favorite herbs.

  • 3

    Heat a skillet over medium-high heat and sear the chicken thigh for 3-4 minutes on each side until golden.

  • 4

    Transfer the seared chicken to a plate and finish cooking in the oven for about 10 minutes or until the internal temperature reaches 165°F.

  • 5

    Meanwhile, toss broccoli with 1/4 teaspoon olive oil, salt, and pepper on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 12-15 minutes until tender and slightly crispy around the edges.

  • 7

    Prepare quinoa as per package directions if not pre-cooked, or simply warm if already cooked.

  • 8

    Plate the quinoa, top with the seared chicken thigh, and add the roasted broccoli on the side.

  • 9

    Serve immediately and enjoy a well-balanced, protein-packed dinner.