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 over fluffy quinoa and charred broccoli, finished with a jammy soft-boiled egg.

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NUTRITION

473kcal
Protein
46.5g
Fat
19.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 Large Egg

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400 degrees 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 until the edges are dark and crisp.

  • 3

    Bring a small pot of water to a boil, gently lower in the egg, and cook for six minutes before transferring to an ice bath for a perfect soft-boil.

  • 4

    Season the chicken thighs with salt and pepper, then sear in a hot skillet with the remaining oil until golden brown and cooked through.

  • 5

    Fluff the cooked quinoa and divide it into a bowl, topping with the roasted broccoli and sliced chicken.

  • 6

    Peel the soft-boiled egg, slice it in half to reveal the jammy center, and place it on top of the bowl before serving.

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 over fluffy quinoa and charred broccoli, finished with a jammy soft-boiled egg.

NUTRITION

473kcal
Protein
46.5g
Fat
19.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 Large Egg

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400 degrees 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 until the edges are dark and crisp.

  • 3

    Bring a small pot of water to a boil, gently lower in the egg, and cook for six minutes before transferring to an ice bath for a perfect soft-boil.

  • 4

    Season the chicken thighs with salt and pepper, then sear in a hot skillet with the remaining oil until golden brown and cooked through.

  • 5

    Fluff the cooked quinoa and divide it into a bowl, topping with the roasted broccoli and sliced chicken.

  • 6

    Peel the soft-boiled egg, slice it in half to reveal the jammy center, and place it on top of the bowl before serving.