Name: Seared Chicken Thighs with Steamed Rice and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Boneless Skinless Chicken Thigh; 100g Cooked White Rice; 150g Fresh Broccoli Florets; 1.5 tsp Avocado Oil; Pinch of sea salt; Pinch of black pepper; Pinch of garlic powder

Seared Chicken Thighs with Steamed Rice and Roasted Broccoli

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 Steamed Rice and Roasted Broccoli

Pan-seared chicken thighs and roasted broccoli with charred edges served over a bed of fluffy steamed rice.

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NUTRITION

Protein

38.4g

Fat

15.1g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

160g Boneless Skinless Chicken Thigh

100g Cooked White Rice

150g Fresh Broccoli Florets

1.5 tsp Avocado Oil

Pinch of sea salt

Pinch of black pepper

Pinch of garlic powder

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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 avocado oil, sea salt, and black pepper on the prepared baking sheet.
3
Roast the broccoli for 15-20 minutes until tender and the edges are slightly charred.
4
While the broccoli roasts, season the chicken thighs evenly with garlic powder, salt, and pepper.
5
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
6
Place the chicken thighs in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
7
Warm your pre-cooked steamed rice in a small pot or microwave if necessary.
8
Plate the seared chicken alongside the roasted broccoli and serve over the warm bed of rice.