Pan-Seared Chicken with Roasted Broccoli

Name: Pan-Seared Chicken with Roasted Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless, about 1.2 lbs chicken thighs; 2 tbsp avocado oil; 3 cloves, minced garlic; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 lb, florets broccoli; 1 tbsp olive oil; 1/4 cup, shredded parmesan cheese

Crispy chicken thighs paired with garlicky roasted broccoli in a low-carb, keto-friendly dinner ready in 30 minutes.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

4 boneless, skinless, about 1.2 lbs chicken thighs
2 tbsp avocado oil
3 cloves, minced garlic
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 lb, florets broccoli
1 tbsp olive oil
1/4 cup, shredded parmesan cheese

Instructions

Step 1: Pat 4 boneless, skinless chicken thighs dry with paper towels. Season with 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5 minutes without moving until golden brown. Flip and cook 5 more minutes until internal temperature reaches 165°F.
Step 3: Toss 1 lb broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a sheet pan and roast at 400°F for 15 minutes, or until tender with golden edges.
Step 4: Transfer chicken to a plate, tent with foil, and rest 5 minutes. Sprinkle 1/4 cup shredded parmesan over roasted broccoli and serve with chicken.