Seared Chicken Thighs with Roasted Broccoli

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

Seared Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli

Pan-seared chicken thighs and roasted broccoli seasoned with garlic and herbs, finished with a squeeze of bright, charred lemon.

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NUTRITION

317kcal
Protein
39.6g
Fat
12.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs

2 cups Broccoli Florets

1 tsp Avocado Oil

0.5 tsp Garlic Powder

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are crispy.

  • 4

    Pat the chicken thighs dry and season both sides with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining oil in a large skillet over medium-high heat.

  • 6

    Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Remove from heat and drizzle with fresh lemon juice before serving.

Seared Chicken Thighs with Roasted Broccoli

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

Seared Chicken Thighs with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli

Pan-seared chicken thighs and roasted broccoli seasoned with garlic and herbs, finished with a squeeze of bright, charred lemon.

NUTRITION

317kcal
Protein
39.6g
Fat
12.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs

2 cups Broccoli Florets

1 tsp Avocado Oil

0.5 tsp Garlic Powder

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of salt.

  • 3

    Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are crispy.

  • 4

    Pat the chicken thighs dry and season both sides with garlic powder, salt, and black pepper.

  • 5

    Heat the remaining oil in a large skillet over medium-high heat.

  • 6

    Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Remove from heat and drizzle with fresh lemon juice before serving.