Herb-Roasted Chicken Thighs with Sautéed Kale and Sweet Potato Mash

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

Herb-Roasted Chicken Thighs with Sautéed Kale and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Sautéed Kale and Sweet Potato Mash

Savor tender, herb-infused roasted chicken thighs paired with a creamy sweet potato mash and lightly sautéed kale, finished with a whisper of goat cheese. A well-balanced, nutrient-dense dinner that embraces ancestral ingredients and goat dairy for a delicious, hearty experience.

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NUTRITION

525kcal
Protein
40.3g
Fat
29.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (175g) Chicken Thigh (skinless, boneless)

0.5 medium Sweet Potato (100g)

0.25 bunch Kale (50g)

1 teaspoon Goat Butter (5g)

1 ounce Goat Cheese (28g)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pat the chicken thigh dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a small oven-safe skillet over medium-high heat with olive oil. Sear the chicken thigh for 2-3 minutes on each side until golden brown.

  • 3

    Transfer the skillet to the preheated oven and roast the chicken for about 15-18 minutes until fully cooked and juices run clear.

  • 4

    While the chicken roasts, peel and cube the sweet potato. Boil or steam until tender, about 10-12 minutes.

  • 5

    Drain the sweet potato and return to the pot. Add goat butter, season lightly with salt and pepper, and mash until smooth. Adjust texture with a splash of water if needed.

  • 6

    In a separate pan, lightly sauté the kale in a few drops of olive oil for 2-3 minutes until wilted but still vibrant. Season with a pinch of salt.

  • 7

    Plate the sweet potato mash as the base, top with the herb-roasted chicken thigh, and arrange the sautéed kale on the side.

  • 8

    Crumble goat cheese over the kale and chicken for a tangy finish. Serve immediately.

Herb-Roasted Chicken Thighs with Sautéed Kale and Sweet Potato Mash

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

Herb-Roasted Chicken Thighs with Sautéed Kale and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Sautéed Kale and Sweet Potato Mash

Savor tender, herb-infused roasted chicken thighs paired with a creamy sweet potato mash and lightly sautéed kale, finished with a whisper of goat cheese. A well-balanced, nutrient-dense dinner that embraces ancestral ingredients and goat dairy for a delicious, hearty experience.

NUTRITION

525kcal
Protein
40.3g
Fat
29.9g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (175g) Chicken Thigh (skinless, boneless)

0.5 medium Sweet Potato (100g)

0.25 bunch Kale (50g)

1 teaspoon Goat Butter (5g)

1 ounce Goat Cheese (28g)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Pat the chicken thigh dry and season generously with salt, pepper, chopped rosemary, and thyme.

  • 2

    Heat a small oven-safe skillet over medium-high heat with olive oil. Sear the chicken thigh for 2-3 minutes on each side until golden brown.

  • 3

    Transfer the skillet to the preheated oven and roast the chicken for about 15-18 minutes until fully cooked and juices run clear.

  • 4

    While the chicken roasts, peel and cube the sweet potato. Boil or steam until tender, about 10-12 minutes.

  • 5

    Drain the sweet potato and return to the pot. Add goat butter, season lightly with salt and pepper, and mash until smooth. Adjust texture with a splash of water if needed.

  • 6

    In a separate pan, lightly sauté the kale in a few drops of olive oil for 2-3 minutes until wilted but still vibrant. Season with a pinch of salt.

  • 7

    Plate the sweet potato mash as the base, top with the herb-roasted chicken thigh, and arrange the sautéed kale on the side.

  • 8

    Crumble goat cheese over the kale and chicken for a tangy finish. Serve immediately.