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 and steamed broccoli served over fluffy quinoa, finished with a bright squeeze of zesty lemon.

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NUTRITION

413kcal
Protein
44.7g
Fat
13.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken thighs on both sides with sea salt, cracked black pepper, and a pinch of garlic powder.

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, place the broccoli florets in a steamer basket over boiling water and steam for about 5 minutes until they are tender-crisp and vibrant green.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff it with a fork.

  • 6

    Plate the seared chicken alongside the quinoa and steamed broccoli, then 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 and steamed broccoli served over fluffy quinoa, finished with a bright squeeze of zesty lemon.

NUTRITION

413kcal
Protein
44.7g
Fat
13.6g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Boneless Skinless Chicken Thighs

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken thighs on both sides with sea salt, cracked black pepper, and a pinch of garlic powder.

  • 2

    Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, place the broccoli florets in a steamer basket over boiling water and steam for about 5 minutes until they are tender-crisp and vibrant green.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave and fluff it with a fork.

  • 6

    Plate the seared chicken alongside the quinoa and steamed broccoli, then drizzle the entire dish with fresh lemon juice before serving.