Name: Seared Chicken Thighs with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 ounces Boneless Skinless Chicken Thighs; 1/2 cup Cooked Quinoa; 2 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tablespoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Quinoa

Pan-seared chicken thighs and roasted broccoli served over fluffy quinoa, finished with a squeeze of lemon and savory toasted garlic.

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NUTRITION

Protein

44.1g

Fat

19.6g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
4
Season the chicken thighs on both sides with sea salt and black pepper.
5
Heat the remaining teaspoon of olive oil in a large skillet over medium-high heat.
6
Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and fully cooked.
7
Add the minced garlic to the pan during the last minute of searing to infuse the chicken with flavor.
8
Arrange the cooked quinoa on a plate and top with the seared chicken and roasted broccoli.
9
Drizzle the fresh lemon juice over the entire dish before serving for a bright finish.