Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

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

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a balanced dinner featuring tender, crispy baked chicken thighs paired with naturally sweet roasted sweet potatoes and vibrant broccoli florets. This dish delivers a satisfying crunch with each bite, balanced perfectly for flavor and nourishment.

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NUTRITION

422kcal
Protein
48.8g
Fat
17.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

180g Chicken Thigh (Boneless, Skinless) – approx. 1.5 thighs

100g Sweet Potato, cubed

75g Broccoli florets

1 tsp Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

0.5 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chicken thigh with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In another bowl, combine the cubed sweet potatoes and broccoli florets with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet or around the chicken if space allows.

  • 6

    Bake the chicken and vegetables in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    For extra crispiness on the chicken, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.

  • 8

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

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

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

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a balanced dinner featuring tender, crispy baked chicken thighs paired with naturally sweet roasted sweet potatoes and vibrant broccoli florets. This dish delivers a satisfying crunch with each bite, balanced perfectly for flavor and nourishment.

NUTRITION

422kcal
Protein
48.8g
Fat
17.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

180g Chicken Thigh (Boneless, Skinless) – approx. 1.5 thighs

100g Sweet Potato, cubed

75g Broccoli florets

1 tsp Olive Oil

Pinch of Sea Salt

Pinch of Black Pepper

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chicken thigh with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper.

  • 4

    In another bowl, combine the cubed sweet potatoes and broccoli florets with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet or around the chicken if space allows.

  • 6

    Bake the chicken and vegetables in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    For extra crispiness on the chicken, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.

  • 8

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