YOUR SOLIN GENERATED RECIPE
Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts
Savor the perfect balance of savory roasted chicken thighs paired with tender, cinnamon-kissed sweet potatoes and delectably crispy Brussels sprouts. This dish delivers a comforting and wholesome blend of flavors and textures, making it an ideal choice for a nourishing dinner that supports your health and fitness goals.
INGREDIENTS
1 piece Chicken Thigh (Boneless, Skinless) - 150g
1 small Sweet Potato - 100g
1 cup halved Brussels Sprouts - 88g
1 tablespoon Olive Oil - 14g
1/2 teaspoon Cinnamon
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken thigh dry and season with salt and pepper on both sides. Set aside.
Peel the sweet potato (if preferred) and cut it into 1/2-inch cubes. In a bowl, toss the sweet potato cubes with half of the olive oil, cinnamon, salt, and pepper until evenly coated.
Halve the Brussels sprouts and place them in another bowl. Drizzle with the remaining olive oil, and season with salt and pepper. Toss well to coat.
Arrange the chicken thigh on a baking sheet. Spread the seasoned sweet potato cubes on one side of the sheet and the Brussels sprouts on the other side, ensuring even spacing for crispiness.
Place the baking sheet in the oven and roast for approximately 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the sweet potatoes are tender, and the Brussels sprouts are crispy and slightly browned.
Remove from the oven, let rest briefly, then serve warm. Enjoy your balanced and nutritious meal!