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 served alongside fluffy quinoa and oven-roasted broccoli, finished with a handful of peppery arugula and tender charred florets.

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NUTRITION

436kcal
Protein
45.5g
Fat
14.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

0.55 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Arugula

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper on a rimmed baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken thighs generously with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Plate the seared chicken alongside the quinoa and roasted broccoli, then top with the fresh arugula for a crisp salad element.

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 served alongside fluffy quinoa and oven-roasted broccoli, finished with a handful of peppery arugula and tender charred florets.

NUTRITION

436kcal
Protein
45.5g
Fat
14.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

0.55 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 cup Fresh Arugula

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper on a rimmed baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken thighs generously with salt, pepper, and a pinch of garlic powder.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 7

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 8

    Plate the seared chicken alongside the quinoa and roasted broccoli, then top with the fresh arugula for a crisp salad element.