YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Roasted Broccoli and Garlic Rice
Pan-seared chicken thighs served with garlic-infused rice and oven-roasted broccoli florets, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
6.2 oz Boneless Skinless Chicken Thighs
1.5 cups Broccoli Florets
0.65 cup Cooked Jasmine Rice
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast for 15-20 minutes until the edges are slightly charred.
Season the chicken thighs with salt, pepper, and any preferred dried herbs.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through and golden brown.
Remove the chicken from the pan and let it rest.
In the same pan, add the minced garlic and sauté for 30 seconds until fragrant, then add the cooked rice and stir to coat in the garlic and pan juices.
Serve the seared chicken alongside the garlic rice and roasted broccoli, finishing with a fresh squeeze of lemon if desired.