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 over fluffy quinoa and garlic-roasted broccoli, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

416kcal
Protein
44.1g
Fat
22.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Salt, pepper, and dried oregano to taste

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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, minced garlic, salt, and pepper on a 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 dried oregano.

  • 5

    Heat the remaining olive oil in a 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 saucepan or microwave.

  • 8

    Plate the seared chicken alongside the roasted broccoli and quinoa, then drizzle 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 over fluffy quinoa and garlic-roasted broccoli, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

416kcal
Protein
44.1g
Fat
22.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

Salt, pepper, and dried oregano to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper on a 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 dried oregano.

  • 5

    Heat the remaining olive oil in a 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 saucepan or microwave.

  • 8

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