Seared Chicken Thighs with Roasted 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 Roasted Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Garlic Mashed Cauliflower

Pan-seared chicken thighs served with crispy roasted broccoli and a creamy garlic-infused cauliflower mash that's perfectly buttery.

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NUTRITION

477kcal
Protein
42.2g
Fat
26.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 teaspoons Olive Oil

2 teaspoons Ghee

2 cloves Garlic, minced

1 tablespoon Nutritional Yeast

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 4

    Transfer the steamed cauliflower to a blender or food processor along with the ghee, minced garlic, and nutritional yeast, then blend until smooth and creamy.

  • 5

    Season the chicken thighs on both sides with sea salt, black pepper, and a touch of onion powder.

  • 6

    Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

  • 8

    Plate the seared chicken alongside a generous portion of roasted broccoli and the garlic mashed cauliflower.

Seared Chicken Thighs with Roasted 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 Roasted Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Garlic Mashed Cauliflower

Pan-seared chicken thighs served with crispy roasted broccoli and a creamy garlic-infused cauliflower mash that's perfectly buttery.

NUTRITION

477kcal
Protein
42.2g
Fat
26.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Boneless Skinless Chicken Thighs

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 teaspoons Olive Oil

2 teaspoons Ghee

2 cloves Garlic, minced

1 tablespoon Nutritional Yeast

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet and roast for 20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 4

    Transfer the steamed cauliflower to a blender or food processor along with the ghee, minced garlic, and nutritional yeast, then blend until smooth and creamy.

  • 5

    Season the chicken thighs on both sides with sea salt, black pepper, and a touch of onion powder.

  • 6

    Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the chicken thighs in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

  • 8

    Plate the seared chicken alongside a generous portion of roasted broccoli and the garlic mashed cauliflower.