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 with lemon-roasted broccoli and fluffy quinoa, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

442kcal
Protein
44.2g
Fat
16.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken thighs with salt, pepper, and any desired dried herbs.

  • 5

    Heat the remaining olive oil in a cast-iron or heavy skillet over medium-high heat.

  • 6

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

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave.

  • 8

    Plate the chicken alongside the roasted broccoli and quinoa, drizzling everything with fresh lemon juice before serving.

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 with lemon-roasted broccoli and fluffy quinoa, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

442kcal
Protein
44.2g
Fat
16.5g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While broccoli roasts, season the chicken thighs with salt, pepper, and any desired dried herbs.

  • 5

    Heat the remaining olive oil in a cast-iron or heavy skillet over medium-high heat.

  • 6

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

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave.

  • 8

    Plate the chicken alongside the roasted broccoli and quinoa, drizzling everything with fresh lemon juice before serving.