Seared Chicken Thighs with Steamed Broccoli and Garlic Cauliflower Mash

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

Seared Chicken Thighs with Steamed Broccoli and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Cauliflower Mash

Pan-seared chicken thighs served with a creamy garlic cauliflower mash and tender steamed broccoli, finished with a squeeze of bright lemon.

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NUTRITION

434kcal
Protein
46.8g
Fat
20.6g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thighs

2 cups Cauliflower florets

1.5 cups Broccoli florets

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    During the last 5 minutes of steaming the cauliflower, add the broccoli florets to the steamer basket to cook until vibrant green and tender-crisp.

  • 3

    Season the chicken thighs generously with salt and pepper.

  • 4

    Heat avocado oil in a cast iron skillet over medium-high heat.

  • 5

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

  • 6

    Transfer the steamed cauliflower to a food processor or bowl; add the minced garlic, olive oil, and a pinch of salt.

  • 7

    Blend or mash the cauliflower until it reaches a smooth, creamy consistency.

  • 8

    Plate the garlic cauliflower mash alongside the seared chicken thighs and steamed broccoli.

Seared Chicken Thighs with Steamed Broccoli and Garlic Cauliflower Mash

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

Seared Chicken Thighs with Steamed Broccoli and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Cauliflower Mash

Pan-seared chicken thighs served with a creamy garlic cauliflower mash and tender steamed broccoli, finished with a squeeze of bright lemon.

NUTRITION

434kcal
Protein
46.8g
Fat
20.6g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thighs

2 cups Cauliflower florets

1.5 cups Broccoli florets

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    During the last 5 minutes of steaming the cauliflower, add the broccoli florets to the steamer basket to cook until vibrant green and tender-crisp.

  • 3

    Season the chicken thighs generously with salt and pepper.

  • 4

    Heat avocado oil in a cast iron skillet over medium-high heat.

  • 5

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

  • 6

    Transfer the steamed cauliflower to a food processor or bowl; add the minced garlic, olive oil, and a pinch of salt.

  • 7

    Blend or mash the cauliflower until it reaches a smooth, creamy consistency.

  • 8

    Plate the garlic cauliflower mash alongside the seared chicken thighs and steamed broccoli.