Name: Seared Chicken Thighs with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 oz Boneless Skinless Chicken Thighs; 0.65 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1.1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Quinoa

Pan-seared chicken thighs served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.

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NUTRITION

Protein

45.8g

Fat

15.1g

Carbs

37.6g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Boneless Skinless Chicken Thighs

0.65 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.
3
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
4
While the broccoli roasts, pat the chicken thighs dry with a paper towel and season with salt, pepper, and garlic powder.
5
Heat the remaining olive oil in a large skillet over medium-high heat.
6
Place the chicken thighs in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
7
In the last minute of cooking the chicken, add the minced garlic to the pan to lightly brown it.
8
Warm the pre-cooked quinoa in a small pot or microwave if needed.
9
Serve the seared chicken over the quinoa with the roasted broccoli on the side, drizzling everything with fresh lemon juice.