Seared Chicken Thighs with Roasted Broccoli and Toasted Pumpkin Seeds

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 Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Toasted Pumpkin Seeds

Pan-seared chicken thighs served with tender roasted broccoli and a dollop of lemon-herb yogurt, finished with crunchy toasted pumpkin seeds.

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NUTRITION

445kcal
Protein
45.7g
Fat
23.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Thighs (boneless, skinless)

1.5 cups Broccoli florets

1/4 cup Plain Nonfat Greek Yogurt

1 tablespoon Pumpkin Seeds

2 teaspoons Olive Oil

1 tablespoon Pomegranate Arils

1 teaspoon Sliced Almonds

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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, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken thighs with salt, pepper, and garlic powder.

  • 4

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden brown.

  • 5

    In a small bowl, whisk together the Greek yogurt with a squeeze of lemon juice and a pinch of dried dill to create a creamy sauce.

  • 6

    In a small dry pan over medium heat, lightly toast the pumpkin seeds and sliced almonds for 2-3 minutes until fragrant.

  • 7

    Plate the seared chicken alongside the roasted broccoli, top with a dollop of the yogurt sauce, and garnish with the toasted seeds, nuts, and pomegranate arils.

Seared Chicken Thighs with Roasted Broccoli and Toasted Pumpkin Seeds

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 Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Toasted Pumpkin Seeds

Pan-seared chicken thighs served with tender roasted broccoli and a dollop of lemon-herb yogurt, finished with crunchy toasted pumpkin seeds.

NUTRITION

445kcal
Protein
45.7g
Fat
23.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Thighs (boneless, skinless)

1.5 cups Broccoli florets

1/4 cup Plain Nonfat Greek Yogurt

1 tablespoon Pumpkin Seeds

2 teaspoons Olive Oil

1 tablespoon Pomegranate Arils

1 teaspoon Sliced Almonds

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, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    Season the chicken thighs with salt, pepper, and garlic powder.

  • 4

    Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden brown.

  • 5

    In a small bowl, whisk together the Greek yogurt with a squeeze of lemon juice and a pinch of dried dill to create a creamy sauce.

  • 6

    In a small dry pan over medium heat, lightly toast the pumpkin seeds and sliced almonds for 2-3 minutes until fragrant.

  • 7

    Plate the seared chicken alongside the roasted broccoli, top with a dollop of the yogurt sauce, and garnish with the toasted seeds, nuts, and pomegranate arils.