Grilled 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.

Grilled Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Roasted Broccoli and Quinoa

Enjoy a balanced lunch featuring marinated, grilled chicken thighs paired with tender roasted broccoli and nutty quinoa. The savory and slightly smoky chicken, lightly seasoned and grilled to perfection, complements the vibrant, roasted broccoli drizzled with olive oil and lemon. Nutty quinoa rounds out the plate for a satisfying, wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

395kcal
Protein
44.2g
Fat
16.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (boneless, skinless)

1/2 cup cooked Quinoa

0.75 cup roasted Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

1 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Begin by marinating the chicken thigh with salt, pepper, and garlic powder. Let it rest for 15-20 minutes to absorb the flavors.

  • 2

    Preheat your grill or grill pan over medium-high heat.

  • 3

    Lightly oil the grill grates and place the chicken thigh on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat your oven to 425°F. Toss the broccoli with olive oil, a pinch of salt, and pepper. Spread it out on a baking sheet.

  • 5

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

  • 6

    Prepare quinoa as per package instructions if not already cooked. Fluff and season lightly with salt and a squeeze of lemon juice.

  • 7

    To plate, arrange the quinoa and roasted broccoli, then place the grilled chicken thigh on the side. Drizzle any extra lemon juice over the chicken for brightness and serve.

Grilled 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.

Grilled Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thighs with Roasted Broccoli and Quinoa

Enjoy a balanced lunch featuring marinated, grilled chicken thighs paired with tender roasted broccoli and nutty quinoa. The savory and slightly smoky chicken, lightly seasoned and grilled to perfection, complements the vibrant, roasted broccoli drizzled with olive oil and lemon. Nutty quinoa rounds out the plate for a satisfying, wholesome meal.

NUTRITION

395kcal
Protein
44.2g
Fat
16.9g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (boneless, skinless)

1/2 cup cooked Quinoa

0.75 cup roasted Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Begin by marinating the chicken thigh with salt, pepper, and garlic powder. Let it rest for 15-20 minutes to absorb the flavors.

  • 2

    Preheat your grill or grill pan over medium-high heat.

  • 3

    Lightly oil the grill grates and place the chicken thigh on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat your oven to 425°F. Toss the broccoli with olive oil, a pinch of salt, and pepper. Spread it out on a baking sheet.

  • 5

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

  • 6

    Prepare quinoa as per package instructions if not already cooked. Fluff and season lightly with salt and a squeeze of lemon juice.

  • 7

    To plate, arrange the quinoa and roasted broccoli, then place the grilled chicken thigh on the side. Drizzle any extra lemon juice over the chicken for brightness and serve.