Sheet Pan Roasted Chicken Thighs with Sweet Potato Wedges

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

Sheet Pan Roasted Chicken Thighs with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Thighs with Sweet Potato Wedges

Savor a simple and wholesome dinner featuring tender roasted chicken thighs paired with roasted sweet potato wedges, complemented by a cool Greek yogurt dip. This dish brings a perfect balance of savory and subtly sweet flavors, enhanced by a light olive oil drizzle for extra richness.

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NUTRITION

420kcal
Protein
36g
Fat
13.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (150g)

1 medium Sweet Potato (150g)

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry with paper towels. Season it lightly with salt, pepper, and any preferred herbs.

  • 3

    Cut the sweet potato into wedges, ensuring they are roughly equal in size for even cooking.

  • 4

    Place the chicken thigh and sweet potato wedges on a sheet pan. Drizzle the olive oil evenly over the sweet potatoes and the chicken.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked (internal temperature reaching 165°F) and the sweet potatoes are tender with slightly crispy edges.

  • 6

    While roasting, prepare the dip by spooning the nonfat Greek yogurt into a small bowl. Optionally add a pinch of salt, pepper, and herbs like dill or parsley to enhance the flavor.

  • 7

    Once done, serve the roasted chicken and sweet potato wedges hot, with the Greek yogurt dip on the side.

Sheet Pan Roasted Chicken Thighs with Sweet Potato Wedges

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

Sheet Pan Roasted Chicken Thighs with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Thighs with Sweet Potato Wedges

Savor a simple and wholesome dinner featuring tender roasted chicken thighs paired with roasted sweet potato wedges, complemented by a cool Greek yogurt dip. This dish brings a perfect balance of savory and subtly sweet flavors, enhanced by a light olive oil drizzle for extra richness.

NUTRITION

420kcal
Protein
36g
Fat
13.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (150g)

1 medium Sweet Potato (150g)

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry with paper towels. Season it lightly with salt, pepper, and any preferred herbs.

  • 3

    Cut the sweet potato into wedges, ensuring they are roughly equal in size for even cooking.

  • 4

    Place the chicken thigh and sweet potato wedges on a sheet pan. Drizzle the olive oil evenly over the sweet potatoes and the chicken.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked (internal temperature reaching 165°F) and the sweet potatoes are tender with slightly crispy edges.

  • 6

    While roasting, prepare the dip by spooning the nonfat Greek yogurt into a small bowl. Optionally add a pinch of salt, pepper, and herbs like dill or parsley to enhance the flavor.

  • 7

    Once done, serve the roasted chicken and sweet potato wedges hot, with the Greek yogurt dip on the side.