Name: Chicken Thighs with Roasted Broccoli Penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz boneless skinless chicken thighs; 2 oz dry protein penne pasta; 1.5 cups broccoli florets; 1.5 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tbsp fresh lemon juice; 1 tbsp grated parmesan cheese

Chicken Thighs with Roasted Broccoli Penne

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Thighs with Roasted Broccoli Penne

Sautéed chicken thighs and charred broccoli florets tossed with protein penne in a bright lemon-garlic sauce.

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NUTRITION

Protein

45.2g

Fat

18.3g

Carbs

51.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz boneless skinless chicken thighs

2 oz dry protein penne pasta

1.5 cups broccoli florets

1.5 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh lemon juice

1 tbsp grated parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and bring a pot of salted water to a boil.
2
Toss broccoli florets with 0.5 tsp olive oil and half of the sea salt, then roast on a baking sheet for 15-20 minutes until edges are charred.
3
Season chicken thighs with the remaining sea salt and the black pepper, then sear in a pan over medium-high heat for 6-7 minutes per side until fully cooked.
4
Cook protein penne according to package directions, reserving 2 tablespoons of pasta water before draining.
5
Slice the cooked chicken into bite-sized strips.
6
In the same pan used for chicken, sauté minced garlic in the remaining 1 tsp olive oil for 30 seconds.
7
Add the cooked pasta, roasted broccoli, chicken, lemon juice, red pepper flakes, and reserved pasta water to the pan.
8
Toss everything together until well-coated and finish with a sprinkle of parmesan cheese.