Garlic-Herb Pan Seared Chicken Thighs with Roasted Broccoli and Mashed White Sweet Potato

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

Garlic-Herb Pan Seared Chicken Thighs with Roasted Broccoli and Mashed White Sweet Potato

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken Thighs with Roasted Broccoli and Mashed White Sweet Potato

Savor tender pan-seared chicken thighs infused with garlic and fresh herbs, served alongside perfectly roasted broccoli and creamy mashed white sweet potato. This dish combines robust flavors with a balanced nutritional profile, making it a delightful and energizing meal for any time of day.

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NUTRITION

524kcal
Protein
50.1g
Fat
22.6g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless, Skinless Chicken Thighs (226g total)

1 cup Broccoli (156g) – chopped

1/2 cup Mashed White Sweet Potato (115g)

1 tablespoon Olive Oil

2 cloves Garlic

1 tablespoon Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat dry the chicken thighs and season generously with salt and pepper.

  • 2

    Heat olive oil in a large pan over medium-high heat. Add minced garlic and fresh herbs, allowing them to infuse the oil for about 30 seconds.

  • 3

    Place the chicken thighs in the pan skin-side down (if skin-on) or presentation side if skinless, and sear for about 5-6 minutes on each side until golden and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli florets with a small drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 12-15 minutes until tender and slightly crispy.

  • 5

    For the mashed white sweet potato, steam or boil peeled, cubed white sweet potatoes until soft. Mash thoroughly with a bit of salt, pepper, and a tiny drizzle of olive oil or a splash of water for desired consistency.

  • 6

    Plate the dish by placing a serving of roasted broccoli and mashed sweet potato alongside the chicken thighs. Garnish with extra fresh herbs if desired and serve warm.

Garlic-Herb Pan Seared Chicken Thighs with Roasted Broccoli and Mashed White Sweet Potato

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

Garlic-Herb Pan Seared Chicken Thighs with Roasted Broccoli and Mashed White Sweet Potato

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken Thighs with Roasted Broccoli and Mashed White Sweet Potato

Savor tender pan-seared chicken thighs infused with garlic and fresh herbs, served alongside perfectly roasted broccoli and creamy mashed white sweet potato. This dish combines robust flavors with a balanced nutritional profile, making it a delightful and energizing meal for any time of day.

NUTRITION

524kcal
Protein
50.1g
Fat
22.6g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless, Skinless Chicken Thighs (226g total)

1 cup Broccoli (156g) – chopped

1/2 cup Mashed White Sweet Potato (115g)

1 tablespoon Olive Oil

2 cloves Garlic

1 tablespoon Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat dry the chicken thighs and season generously with salt and pepper.

  • 2

    Heat olive oil in a large pan over medium-high heat. Add minced garlic and fresh herbs, allowing them to infuse the oil for about 30 seconds.

  • 3

    Place the chicken thighs in the pan skin-side down (if skin-on) or presentation side if skinless, and sear for about 5-6 minutes on each side until golden and cooked through.

  • 4

    While the chicken is cooking, preheat your oven to 425°F. Toss broccoli florets with a small drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 12-15 minutes until tender and slightly crispy.

  • 5

    For the mashed white sweet potato, steam or boil peeled, cubed white sweet potatoes until soft. Mash thoroughly with a bit of salt, pepper, and a tiny drizzle of olive oil or a splash of water for desired consistency.

  • 6

    Plate the dish by placing a serving of roasted broccoli and mashed sweet potato alongside the chicken thighs. Garnish with extra fresh herbs if desired and serve warm.