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 a well-balanced dinner featuring a succulent, seared chicken thigh paired with hearty quinoa and roasted broccoli. The dish offers a satisfying blend of tender protein, wholesome grains, and crisp vegetables with a hint of olive oil for enhanced flavor.

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NUTRITION

436kcal
Protein
43g
Fat
19.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 large boneless, skinless chicken thigh (approx 200g)

1/4 cup dry quinoa

1 cup broccoli florets

1/3 tablespoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Rinse the quinoa under cold water and drain.

  • 2

    In a small saucepan, combine the dry quinoa with 1/2 cup water. Bring to a boil, then cover and simmer for about 15 minutes or until water is absorbed, removing from heat to let it steam for 5 minutes.

  • 3

    Meanwhile, season the chicken thigh generously with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken thigh. Sear for 4-5 minutes on each side until nicely browned and cooked through.

  • 4

    In a mixing bowl, toss broccoli florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly crispy on the edges.

  • 5

    Plate the seared chicken thigh alongside a serving of quinoa and roasted broccoli. Enjoy a balanced dish combining savory protein, nutritious grain, and crisp vegetables.

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 a well-balanced dinner featuring a succulent, seared chicken thigh paired with hearty quinoa and roasted broccoli. The dish offers a satisfying blend of tender protein, wholesome grains, and crisp vegetables with a hint of olive oil for enhanced flavor.

NUTRITION

436kcal
Protein
43g
Fat
19.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 large boneless, skinless chicken thigh (approx 200g)

1/4 cup dry quinoa

1 cup broccoli florets

1/3 tablespoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Rinse the quinoa under cold water and drain.

  • 2

    In a small saucepan, combine the dry quinoa with 1/2 cup water. Bring to a boil, then cover and simmer for about 15 minutes or until water is absorbed, removing from heat to let it steam for 5 minutes.

  • 3

    Meanwhile, season the chicken thigh generously with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken thigh. Sear for 4-5 minutes on each side until nicely browned and cooked through.

  • 4

    In a mixing bowl, toss broccoli florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and slightly crispy on the edges.

  • 5

    Plate the seared chicken thigh alongside a serving of quinoa and roasted broccoli. Enjoy a balanced dish combining savory protein, nutritious grain, and crisp vegetables.