Seared Chicken Thighs with Steamed Broccoli and Brown Rice Pilaf

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 Brown Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Brown Rice Pilaf

Pan-seared chicken thighs and savory brown rice pilaf served alongside tender steamed broccoli finished with a squeeze of bright lemon.

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NUTRITION

446kcal
Protein
45.2g
Fat
13.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Brown Rice

1.5 cups Fresh Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Finely Chopped Yellow Onion

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PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and your favorite dried herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, sauté the finely chopped onions in a small saucepan until translucent, then fold in the pre-cooked brown rice and a tablespoon of water or broth to create a quick pilaf.

  • 5

    Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until vibrant green and tender-crisp.

  • 6

    Plate the brown rice pilaf, top with the seared chicken thighs, and serve with the steamed broccoli finished with a fresh squeeze of lemon juice.

Seared Chicken Thighs with Steamed Broccoli and Brown Rice Pilaf

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 Brown Rice Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Brown Rice Pilaf

Pan-seared chicken thighs and savory brown rice pilaf served alongside tender steamed broccoli finished with a squeeze of bright lemon.

NUTRITION

446kcal
Protein
45.2g
Fat
13.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Brown Rice

1.5 cups Fresh Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Finely Chopped Yellow Onion

PREPARATION

  • 1

    Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and your favorite dried herbs.

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, sauté the finely chopped onions in a small saucepan until translucent, then fold in the pre-cooked brown rice and a tablespoon of water or broth to create a quick pilaf.

  • 5

    Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until vibrant green and tender-crisp.

  • 6

    Plate the brown rice pilaf, top with the seared chicken thighs, and serve with the steamed broccoli finished with a fresh squeeze of lemon juice.