Herb-Roasted Chicken Thighs with Crispy Roasted Broccoli and Sweet Potatoes

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

Herb-Roasted Chicken Thighs with Crispy Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Roasted Broccoli and Sweet Potatoes

Savor this wholesome dish featuring a succulent 5-ounce boneless, skinless chicken thigh roasted with fragrant herbs, paired with crispy roasted broccoli and tender sweet potatoes. The medley is lightly drizzled with olive oil and seasoned with rosemary, thyme, and garlic for a perfectly balanced, savory finish.

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NUTRITION

376kcal
Protein
31.3g
Fat
16.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless, Skinless Chicken Thigh

1 cup Broccoli

3 ounces Sweet Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken thigh with chopped garlic, fresh rosemary, thyme, salt, and pepper. Let it marinate for 10 minutes.

  • 3

    Chop the broccoli into bite-sized florets and peel and cube the sweet potato into 1-inch pieces.

  • 4

    Toss the broccoli and sweet potato cubes lightly with olive oil, salt, and pepper.

  • 5

    Place the chicken thigh on a baking sheet and arrange the seasoned broccoli and sweet potatoes around it.

  • 6

    Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

Herb-Roasted Chicken Thighs with Crispy Roasted Broccoli and Sweet Potatoes

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

Herb-Roasted Chicken Thighs with Crispy Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Roasted Broccoli and Sweet Potatoes

Savor this wholesome dish featuring a succulent 5-ounce boneless, skinless chicken thigh roasted with fragrant herbs, paired with crispy roasted broccoli and tender sweet potatoes. The medley is lightly drizzled with olive oil and seasoned with rosemary, thyme, and garlic for a perfectly balanced, savory finish.

NUTRITION

376kcal
Protein
31.3g
Fat
16.8g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless, Skinless Chicken Thigh

1 cup Broccoli

3 ounces Sweet Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the chicken thigh with chopped garlic, fresh rosemary, thyme, salt, and pepper. Let it marinate for 10 minutes.

  • 3

    Chop the broccoli into bite-sized florets and peel and cube the sweet potato into 1-inch pieces.

  • 4

    Toss the broccoli and sweet potato cubes lightly with olive oil, salt, and pepper.

  • 5

    Place the chicken thigh on a baking sheet and arrange the seasoned broccoli and sweet potatoes around it.

  • 6

    Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.