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 and roasted broccoli florets served over fluffy quinoa with a squeeze of fresh lemon and a touch of toasted garlic.

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NUTRITION

401kcal
Protein
31.7g
Fat
18.9g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 teaspoons Extra Virgin Olive Oil

0.5 Lemon

Salt and Pepper to taste

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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 one teaspoon of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken thighs on both sides with salt, pepper, and your favorite dry herbs.

  • 4

    Heat the remaining one and a half teaspoons of olive oil in a large skillet over medium-high heat.

  • 5

    Sear the chicken thighs for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Plate the quinoa and top with the seared chicken and roasted broccoli, finishing with a fresh squeeze of 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.

Seared Chicken Thighs with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Quinoa

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

NUTRITION

401kcal
Protein
31.7g
Fat
18.9g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 teaspoons Extra Virgin Olive Oil

0.5 Lemon

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken thighs on both sides with salt, pepper, and your favorite dry herbs.

  • 4

    Heat the remaining one and a half teaspoons of olive oil in a large skillet over medium-high heat.

  • 5

    Sear the chicken thighs for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Plate the quinoa and top with the seared chicken and roasted broccoli, finishing with a fresh squeeze of lemon juice.