Crispy Pan-Seared Chicken Thighs with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Broccoli

Savor the flavor of tender pan-seared chicken thighs with a crispy exterior, perfectly paired with roasted broccoli that's lightly seasoned and finished with a hint of butter. This dish offers a delightful balance of textures and rich flavors to satisfy your meal cravings.

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NUTRITION

345kcal
Protein
35g
Fat
16.5g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless, Skinless Chicken Thigh

1 teaspoon Olive Oil

1.5 cups Chopped Broccoli

0.5 tablespoon Butter

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the chicken thighs dry and season both sides with salt and pepper.

  • 2

    Heat the olive oil in a nonstick skillet over medium-high heat until hot.

  • 3

    Place the chicken thighs in the skillet and sear for about 5-6 minutes on each side or until a crispy, golden-brown crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the chopped broccoli with a pinch of salt and a drizzle of olive oil, then spread it on a baking sheet.

  • 5

    Roast the broccoli in the oven for 10-12 minutes, or until tender with slightly crispy edges.

  • 6

    Once the chicken is ready, add the butter to the pan to create a quick pan sauce by swirling it around, then spoon the melted butter over the chicken.

  • 7

    Plate the chicken thighs alongside the roasted broccoli, and serve immediately.

Crispy Pan-Seared Chicken Thighs with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Broccoli

Savor the flavor of tender pan-seared chicken thighs with a crispy exterior, perfectly paired with roasted broccoli that's lightly seasoned and finished with a hint of butter. This dish offers a delightful balance of textures and rich flavors to satisfy your meal cravings.

NUTRITION

345kcal
Protein
35g
Fat
16.5g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless, Skinless Chicken Thigh

1 teaspoon Olive Oil

1.5 cups Chopped Broccoli

0.5 tablespoon Butter

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the chicken thighs dry and season both sides with salt and pepper.

  • 2

    Heat the olive oil in a nonstick skillet over medium-high heat until hot.

  • 3

    Place the chicken thighs in the skillet and sear for about 5-6 minutes on each side or until a crispy, golden-brown crust forms and the chicken is cooked through.

  • 4

    While the chicken cooks, preheat the oven to 425°F. Toss the chopped broccoli with a pinch of salt and a drizzle of olive oil, then spread it on a baking sheet.

  • 5

    Roast the broccoli in the oven for 10-12 minutes, or until tender with slightly crispy edges.

  • 6

    Once the chicken is ready, add the butter to the pan to create a quick pan sauce by swirling it around, then spoon the melted butter over the chicken.

  • 7

    Plate the chicken thighs alongside the roasted broccoli, and serve immediately.