Seared Chicken Thighs with Steamed Broccoli and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Mashed Cauliflower

Pan-seared chicken thighs served over garlic mashed cauliflower with steamed broccoli, finished with a bright squeeze of lemon for a zesty touch.

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NUTRITION

451kcal
Protein
44.9g
Fat
22.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

2 cups Cauliflower Florets

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Place cauliflower and broccoli in a steamer basket over boiling water and cook until tender, about 8-10 minutes.

  • 2

    Pat chicken thighs dry and season both sides with salt and black pepper.

  • 3

    Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

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

  • 5

    Blend or mash the cauliflower until it reaches a smooth and velvety consistency.

  • 6

    Serve the seared chicken alongside the garlic mashed cauliflower and steamed broccoli, finishing with a fresh squeeze of lemon juice.

Seared Chicken Thighs with Steamed Broccoli and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Garlic Mashed Cauliflower

Pan-seared chicken thighs served over garlic mashed cauliflower with steamed broccoli, finished with a bright squeeze of lemon for a zesty touch.

NUTRITION

451kcal
Protein
44.9g
Fat
22.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Boneless Skinless Chicken Thighs

2 cups Cauliflower Florets

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Place cauliflower and broccoli in a steamer basket over boiling water and cook until tender, about 8-10 minutes.

  • 2

    Pat chicken thighs dry and season both sides with salt and black pepper.

  • 3

    Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

  • 4

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

  • 5

    Blend or mash the cauliflower until it reaches a smooth and velvety consistency.

  • 6

    Serve the seared chicken alongside the garlic mashed cauliflower and steamed broccoli, finishing with a fresh squeeze of lemon juice.