Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato

Enjoy a balanced, satisfying dish featuring crispy baked chicken thighs paired with tender roasted broccoli and sweet potato. This meal delivers a delightful mix of savory and naturally sweet flavors, complemented by a subtle crunch from the perfectly roasted vegetables.

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NUTRITION

410kcal
Protein
40.4g
Fat
18.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thigh

1 small Sweet Potato (approx. 100g)

1 cup chopped Broccoli (approx. 100g)

2 tsp Olive Oil

Seasonings: Salt, Pepper, Paprika, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with paper towels. Rub them with 1 tsp olive oil and season generously with salt, pepper, paprika, and garlic powder.

  • 3

    Peel the sweet potato and cut it into 1/2-inch cubes. Toss the cubes in a bowl with 1 tsp olive oil and a pinch of salt and pepper.

  • 4

    Cut the broccoli into bite-sized florets and season lightly with salt and pepper.

  • 5

    Line a baking sheet with parchment paper or a silicone mat. Arrange the seasoned chicken thighs on one side of the baking sheet.

  • 6

    Add the sweet potato cubes and broccoli florets to the sheet, ensuring even spacing for proper roasting.

  • 7

    Bake in the preheated oven for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve warm.

Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato

Enjoy a balanced, satisfying dish featuring crispy baked chicken thighs paired with tender roasted broccoli and sweet potato. This meal delivers a delightful mix of savory and naturally sweet flavors, complemented by a subtle crunch from the perfectly roasted vegetables.

NUTRITION

410kcal
Protein
40.4g
Fat
18.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thigh

1 small Sweet Potato (approx. 100g)

1 cup chopped Broccoli (approx. 100g)

2 tsp Olive Oil

Seasonings: Salt, Pepper, Paprika, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with paper towels. Rub them with 1 tsp olive oil and season generously with salt, pepper, paprika, and garlic powder.

  • 3

    Peel the sweet potato and cut it into 1/2-inch cubes. Toss the cubes in a bowl with 1 tsp olive oil and a pinch of salt and pepper.

  • 4

    Cut the broccoli into bite-sized florets and season lightly with salt and pepper.

  • 5

    Line a baking sheet with parchment paper or a silicone mat. Arrange the seasoned chicken thighs on one side of the baking sheet.

  • 6

    Add the sweet potato cubes and broccoli florets to the sheet, ensuring even spacing for proper roasting.

  • 7

    Bake in the preheated oven for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve warm.