Seared Chicken Thighs with Steamed Broccoli and Herbed Cauliflower Mash

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 Herbed Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Herbed Cauliflower Mash

Pan-seared chicken thighs served with creamy garlic-herb cauliflower mash and tender steamed broccoli, finished with a squeeze of bright lemon.

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NUTRITION

460kcal
Protein
46.6g
Fat
23.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

2 cups Cauliflower florets

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

Salt, black pepper, and fresh chives to taste

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PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

    During the last 5 minutes of cauliflower steaming, add the broccoli florets to the steamer until they are tender-crisp and bright green.

  • 3

    Season the chicken thighs on both sides with salt and black pepper.

  • 4

    Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 5

    Transfer the steamed cauliflower to a bowl or food processor, add the remaining olive oil, minced garlic, and fresh chives, then mash or blend until smooth.

  • 6

    Serve the seared chicken alongside the cauliflower mash and steamed broccoli, garnishing with extra herbs if desired.

Seared Chicken Thighs with Steamed Broccoli and Herbed Cauliflower Mash

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 Herbed Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Steamed Broccoli and Herbed Cauliflower Mash

Pan-seared chicken thighs served with creamy garlic-herb cauliflower mash and tender steamed broccoli, finished with a squeeze of bright lemon.

NUTRITION

460kcal
Protein
46.6g
Fat
23.1g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Boneless Skinless Chicken Thighs

2 cups Cauliflower florets

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

Salt, black pepper, and fresh chives to taste

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

    During the last 5 minutes of cauliflower steaming, add the broccoli florets to the steamer until they are tender-crisp and bright green.

  • 3

    Season the chicken thighs on both sides with salt and black pepper.

  • 4

    Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

  • 5

    Transfer the steamed cauliflower to a bowl or food processor, add the remaining olive oil, minced garlic, and fresh chives, then mash or blend until smooth.

  • 6

    Serve the seared chicken alongside the cauliflower mash and steamed broccoli, garnishing with extra herbs if desired.