Seared Chicken Thighs with Herb Roasted Vegetables and Baked Sweet Potato

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

Seared Chicken Thighs with Herb Roasted Vegetables and Baked Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Herb Roasted Vegetables and Baked Sweet Potato

Enjoy tender, seared chicken thighs paired with a medley of herb-roasted red bell pepper and zucchini, alongside a perfectly baked sweet potato. This well-balanced dish brings warmth and vibrant colors to your plate while delivering satisfying flavors and a robust protein punch.

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NUTRITION

468kcal
Protein
68.4g
Fat
17.5g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Boneless Skinless Chicken Thighs

1 medium Sweet Potato

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by preparing the sweet potato. Wash and prick it with a fork a few times, then place it on a baking sheet.

  • 3

    In a bowl, chop the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, fresh rosemary, fresh thyme, minced garlic, salt, and pepper.

  • 4

    Spread the seasoned vegetables on another baking sheet in a single layer.

  • 5

    Place both the sweet potato and the vegetable tray in the oven. Bake the sweet potato for about 35-40 minutes until tender, and roast the vegetables for 20-25 minutes until lightly caramelized.

  • 6

    While the vegetables and sweet potato are baking, season the chicken thighs with salt and pepper.

  • 7

    Heat a skillet over medium-high heat. Sear the chicken thighs skin-side down (if applicable) for about 3-4 minutes until a golden crust forms, then flip and cook for another 3 minutes.

  • 8

    Transfer the seared chicken thighs to the oven on a separate tray and roast for an additional 10 minutes until the internal temperature reaches 165°F.

  • 9

    Once everything is cooked, plate the chicken thighs alongside the roasted vegetables and baked sweet potato. Serve warm and enjoy your balanced, nutrient-packed dinner.

Seared Chicken Thighs with Herb Roasted Vegetables and Baked Sweet Potato

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

Seared Chicken Thighs with Herb Roasted Vegetables and Baked Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Herb Roasted Vegetables and Baked Sweet Potato

Enjoy tender, seared chicken thighs paired with a medley of herb-roasted red bell pepper and zucchini, alongside a perfectly baked sweet potato. This well-balanced dish brings warmth and vibrant colors to your plate while delivering satisfying flavors and a robust protein punch.

NUTRITION

468kcal
Protein
68.4g
Fat
17.5g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Boneless Skinless Chicken Thighs

1 medium Sweet Potato

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by preparing the sweet potato. Wash and prick it with a fork a few times, then place it on a baking sheet.

  • 3

    In a bowl, chop the red bell pepper and zucchini into bite-sized pieces. Toss them with olive oil, fresh rosemary, fresh thyme, minced garlic, salt, and pepper.

  • 4

    Spread the seasoned vegetables on another baking sheet in a single layer.

  • 5

    Place both the sweet potato and the vegetable tray in the oven. Bake the sweet potato for about 35-40 minutes until tender, and roast the vegetables for 20-25 minutes until lightly caramelized.

  • 6

    While the vegetables and sweet potato are baking, season the chicken thighs with salt and pepper.

  • 7

    Heat a skillet over medium-high heat. Sear the chicken thighs skin-side down (if applicable) for about 3-4 minutes until a golden crust forms, then flip and cook for another 3 minutes.

  • 8

    Transfer the seared chicken thighs to the oven on a separate tray and roast for an additional 10 minutes until the internal temperature reaches 165°F.

  • 9

    Once everything is cooked, plate the chicken thighs alongside the roasted vegetables and baked sweet potato. Serve warm and enjoy your balanced, nutrient-packed dinner.