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

Pan-seared chicken thighs served with nutty quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
44.7g
Fat
14g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken thighs with salt, pepper, and the minced garlic.

  • 4

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 5

    Sear the chicken for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 6

    While the chicken rests, fluff the warm pre-cooked quinoa with a fork.

  • 7

    Plate the chicken alongside the quinoa and roasted broccoli, finishing the dish with a bright squeeze of fresh lemon juice.

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

Pan-seared chicken thighs served with nutty quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and a pinch of toasted garlic.

NUTRITION

421kcal
Protein
44.7g
Fat
14g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken thighs with salt, pepper, and the minced garlic.

  • 4

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 5

    Sear the chicken for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

  • 6

    While the chicken rests, fluff the warm pre-cooked quinoa with a fork.

  • 7

    Plate the chicken alongside the quinoa and roasted broccoli, finishing the dish with a bright squeeze of fresh lemon juice.