Seared Chicken Thighs with Roasted Broccoli and Garlic Rice

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 Garlic Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Garlic Rice

Pan-seared chicken thighs served with garlic-infused white rice and oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

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NUTRITION

503kcal
Protein
42.5g
Fat
17.5g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

115g Cooked White Rice

180g Broccoli Florets

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Pat the chicken thighs dry and season both sides with salt, pepper, and your favorite clean-label poultry seasoning.

  • 4

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden brown.

  • 5

    While the chicken rests, add the minced garlic to a small pan with a splash of water or broth and sauté for 1 minute until fragrant.

  • 6

    Stir the sautéed garlic into the warm cooked rice.

  • 7

    Plate the seared chicken alongside the garlic rice and roasted broccoli, finishing with an optional squeeze of fresh lemon juice.

Seared Chicken Thighs with Roasted Broccoli and Garlic Rice

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 Garlic Rice

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Garlic Rice

Pan-seared chicken thighs served with garlic-infused white rice and oven-roasted broccoli florets, finished with a squeeze of zesty lemon.

NUTRITION

503kcal
Protein
42.5g
Fat
17.5g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

115g Cooked White Rice

180g Broccoli Florets

2 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Pat the chicken thighs dry and season both sides with salt, pepper, and your favorite clean-label poultry seasoning.

  • 4

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden brown.

  • 5

    While the chicken rests, add the minced garlic to a small pan with a splash of water or broth and sauté for 1 minute until fragrant.

  • 6

    Stir the sautéed garlic into the warm cooked rice.

  • 7

    Plate the seared chicken alongside the garlic rice and roasted broccoli, finishing with an optional squeeze of fresh lemon juice.