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 satisfying and balanced dinner featuring crispy baked chicken thighs paired with perfectly roasted broccoli and tender sweet potato. The dish is seasoned with a hint of garlic and herbs, offering a delightful crunch and an appetizing blend of flavors that makes for a wholesome meal.

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NUTRITION

398kcal
Protein
34g
Fat
15.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless, Skinless Chicken Thigh

1 medium Sweet Potato (114g)

1 cup chopped Broccoli (156g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Lightly coat a baking sheet with olive oil to prevent sticking.

  • 3

    Place the chicken thigh on the baking sheet. Drizzle a small amount of olive oil over the chicken and season with a pinch of salt, black pepper, and garlic powder.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with a little olive oil, salt, and pepper.

  • 5

    Cut the broccoli into florets and toss in an additional drizzle of olive oil with a pinch of salt and pepper.

  • 6

    Arrange the sweet potato and broccoli around the chicken on the baking sheet ensuring even spacing.

  • 7

    Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 8

    If desired, broil for an additional 2-3 minutes to crisp up the chicken skin slightly (if using skin-on) and achieve extra roasted edges on the vegetables.

  • 9

    Remove from the oven and let rest for a couple of minutes before serving.

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 satisfying and balanced dinner featuring crispy baked chicken thighs paired with perfectly roasted broccoli and tender sweet potato. The dish is seasoned with a hint of garlic and herbs, offering a delightful crunch and an appetizing blend of flavors that makes for a wholesome meal.

NUTRITION

398kcal
Protein
34g
Fat
15.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Boneless, Skinless Chicken Thigh

1 medium Sweet Potato (114g)

1 cup chopped Broccoli (156g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Lightly coat a baking sheet with olive oil to prevent sticking.

  • 3

    Place the chicken thigh on the baking sheet. Drizzle a small amount of olive oil over the chicken and season with a pinch of salt, black pepper, and garlic powder.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with a little olive oil, salt, and pepper.

  • 5

    Cut the broccoli into florets and toss in an additional drizzle of olive oil with a pinch of salt and pepper.

  • 6

    Arrange the sweet potato and broccoli around the chicken on the baking sheet ensuring even spacing.

  • 7

    Bake in the preheated oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 8

    If desired, broil for an additional 2-3 minutes to crisp up the chicken skin slightly (if using skin-on) and achieve extra roasted edges on the vegetables.

  • 9

    Remove from the oven and let rest for a couple of minutes before serving.