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 roasted broccoli and fluffy quinoa. This balanced plate offers a delicious combination of tender, seared chicken with a vibrant medley of roasted broccoli, finished with a touch of olive oil and lemon. It's a wholesome, appetizing dinner that's sure to satisfy your taste buds while meeting your nutritional needs.

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NUTRITION

434kcal
Protein
41.3g
Fat
17g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Boneless, Skinless)

1/2 cup Cooked Quinoa

1.5 cups Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken thighs on both sides with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Sear the chicken thighs for about 3-4 minutes per side until golden brown.

  • 4

    Transfer the seared chicken to an oven-safe dish and place in the oven. Roast for an additional 12-15 minutes, or until fully cooked internally.

  • 5

    Meanwhile, chop broccoli into florets and toss with minced garlic, a splash of olive oil, salt, and pepper.

  • 6

    Spread the broccoli on a baking sheet and roast in the oven for about 15 minutes until tender and slightly crispy on the edges.

  • 7

    Prepare quinoa according to package instructions if not pre-cooked. Fluff with a fork and toss with lemon juice, salt, and pepper.

  • 8

    Plate the chicken thighs with a serving of roasted broccoli and quinoa. Serve hot and enjoy your nutritious, 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

Enjoy succulent seared chicken thighs paired with roasted broccoli and fluffy quinoa. This balanced plate offers a delicious combination of tender, seared chicken with a vibrant medley of roasted broccoli, finished with a touch of olive oil and lemon. It's a wholesome, appetizing dinner that's sure to satisfy your taste buds while meeting your nutritional needs.

NUTRITION

434kcal
Protein
41.3g
Fat
17g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Boneless, Skinless)

1/2 cup Cooked Quinoa

1.5 cups Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken thighs on both sides with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add olive oil. Sear the chicken thighs for about 3-4 minutes per side until golden brown.

  • 4

    Transfer the seared chicken to an oven-safe dish and place in the oven. Roast for an additional 12-15 minutes, or until fully cooked internally.

  • 5

    Meanwhile, chop broccoli into florets and toss with minced garlic, a splash of olive oil, salt, and pepper.

  • 6

    Spread the broccoli on a baking sheet and roast in the oven for about 15 minutes until tender and slightly crispy on the edges.

  • 7

    Prepare quinoa according to package instructions if not pre-cooked. Fluff with a fork and toss with lemon juice, salt, and pepper.

  • 8

    Plate the chicken thighs with a serving of roasted broccoli and quinoa. Serve hot and enjoy your nutritious, protein-packed dinner.