Seared Garlic-Ginger Chicken Thighs with Roasted Broccoli and Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 cup quinoa, dry
• 2 cups low-sodium chicken broth
• 2 tbsp green onions, sliced

Instructions

1. 1

   In a large bowl, combine the chicken thighs, minced garlic, grated ginger, soy sauce, and rice vinegar. Toss to coat the chicken evenly. Cover and marinate for 30 minutes.

2. 2

   Preheat the oven to 400°F. Spread the broccoli florets on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly charred.