Seared Garlic-Ginger Chicken Thighs with Roasted Broccoli and Quinoa
Prep 20 min · Cook 30 min · Serves 4 · medium
Flavorful seared chicken thighs seasoned with a savory garlic-ginger marinade, served with roasted broccoli and nutty quinoa. This GLP-1 friendly meal is high in protein, complex carbs, and fiber to keep you feeling full and satisfied.
Ingredients
- 1.5 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
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
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.
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