Seared Chicken Thighs with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Quinoa

Pan-seared chicken thighs seasoned with garlic and herbs, served with fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

351kcal
Protein
36.9g
Fat
10.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

    Season the chicken thighs evenly with garlic powder, salt, and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Add the chicken to the skillet and sear for 6 to 7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Transfer the chicken, quinoa, and broccoli to a plate and drizzle the entire dish with fresh lemon juice before serving.

Seared Chicken Thighs with Steamed 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 Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Quinoa

Pan-seared chicken thighs seasoned with garlic and herbs, served with fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

351kcal
Protein
36.9g
Fat
10.8g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

Garlic powder, salt, and pepper to taste

PREPARATION

  • 1

    Season the chicken thighs evenly with garlic powder, salt, and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Add the chicken to the skillet and sear for 6 to 7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

  • 4

    While the chicken is searing, place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Transfer the chicken, quinoa, and broccoli to a plate and drizzle the entire dish with fresh lemon juice before serving.