Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

Pan-seared chicken thighs served with garlic-infused quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

394kcal
Protein
36.5g
Fat
12.9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Boneless Skinless Chicken Thighs

0.6 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa and simmer in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 2

    Season the chicken thighs with sea salt, black pepper, and dried oregano.

  • 3

    Heat the olive oil in a heavy skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water until they are vibrant green and tender-crisp.

  • 5

    Mince the garlic and stir it into the warm quinoa along with a pinch of salt.

  • 6

    Serve the seared chicken over the garlic quinoa with a side of broccoli and a fresh squeeze of lemon juice.

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Quinoa

Pan-seared chicken thighs served with garlic-infused quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

394kcal
Protein
36.5g
Fat
12.9g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Boneless Skinless Chicken Thighs

0.6 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa and simmer in water or vegetable broth until the liquid is absorbed and the grains are fluffy.

  • 2

    Season the chicken thighs with sea salt, black pepper, and dried oregano.

  • 3

    Heat the olive oil in a heavy skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Steam the broccoli florets in a steamer basket over boiling water until they are vibrant green and tender-crisp.

  • 5

    Mince the garlic and stir it into the warm quinoa along with a pinch of salt.

  • 6

    Serve the seared chicken over the garlic quinoa with a side of broccoli and a fresh squeeze of lemon juice.