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 and roasted broccoli florets served over fluffy quinoa with a squeeze of fresh lemon and toasted garlic.

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NUTRITION

448kcal
Protein
44.6g
Fat
17.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Avocado Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F for the broccoli.

  • 2

    Toss broccoli florets with one teaspoon of avocado oil and a pinch of salt then roast for 15-20 minutes until edges are crisp.

  • 3

    Season chicken thighs with salt and pepper.

  • 4

    Heat the remaining teaspoon of avocado oil in a skillet over medium-high heat.

  • 5

    Sear the chicken for 5-7 minutes per side until cooked through and golden.

  • 6

    While chicken rests, warm the pre-cooked quinoa in a small pan and stir in minced garlic and lemon juice.

  • 7

    Plate the chicken and roasted broccoli over the quinoa base and serve immediately.

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 and roasted broccoli florets served over fluffy quinoa with a squeeze of fresh lemon and toasted garlic.

NUTRITION

448kcal
Protein
44.6g
Fat
17.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Avocado Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F for the broccoli.

  • 2

    Toss broccoli florets with one teaspoon of avocado oil and a pinch of salt then roast for 15-20 minutes until edges are crisp.

  • 3

    Season chicken thighs with salt and pepper.

  • 4

    Heat the remaining teaspoon of avocado oil in a skillet over medium-high heat.

  • 5

    Sear the chicken for 5-7 minutes per side until cooked through and golden.

  • 6

    While chicken rests, warm the pre-cooked quinoa in a small pan and stir in minced garlic and lemon juice.

  • 7

    Plate the chicken and roasted broccoli over the quinoa base and serve immediately.