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 served over a bed of fluffy quinoa, finished with a squeeze of lemon and toasted garlic.

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NUTRITION

443kcal
Protein
44.2g
Fat
17.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, season the chicken thighs with a pinch of sea salt, black pepper, and any dried herbs of your choice.

  • 4

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

  • 5

    In a small bowl, combine the pre-cooked quinoa with the minced garlic and lemon juice, fluffing with a fork to incorporate the flavors.

  • 6

    Plate the chicken and roasted broccoli over the bed of quinoa and serve immediately while hot.

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 served over a bed of fluffy quinoa, finished with a squeeze of lemon and toasted garlic.

NUTRITION

443kcal
Protein
44.2g
Fat
17.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, season the chicken thighs with a pinch of sea salt, black pepper, and any dried herbs of your choice.

  • 4

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

  • 5

    In a small bowl, combine the pre-cooked quinoa with the minced garlic and lemon juice, fluffing with a fork to incorporate the flavors.

  • 6

    Plate the chicken and roasted broccoli over the bed of quinoa and serve immediately while hot.