Baked Cinnamon-Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

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

Baked Cinnamon-Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

Enjoy a savory and aromatic dish featuring tender boneless, skinless chicken thighs marinated in a fragrant blend of garlic and cinnamon, complemented by a colorful mix of roasted broccoli and sweet potatoes. The roasting process caramelizes the natural sugars in the vegetables, while the chicken is baked to perfection, making this meal both delicious and nutrient-dense.

Try 7 days free, then $12.99 / mo.

NUTRITION

485kcal
Protein
42.5g
Fat
26.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh (198g)

1 cup Chopped Broccoli (91g)

1/2 medium Sweet Potato (100g)

1 tbsp Olive Oil (14g)

1 clove Minced Garlic

1/2 tsp Ground Cinnamon

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine olive oil, minced garlic, ground cinnamon, salt, and pepper.

  • 3

    Place the chicken thigh in a resealable bag or shallow dish and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the broccoli into bite-sized florets and dice the sweet potato into cubes. Place them in a bowl and drizzle with the remaining marinade. Toss to coat evenly.

  • 5

    Arrange the marinated chicken thigh on one side of a baking sheet and spread the vegetables out on the other side in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let rest briefly, and serve warm.

Baked Cinnamon-Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

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

Baked Cinnamon-Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

Enjoy a savory and aromatic dish featuring tender boneless, skinless chicken thighs marinated in a fragrant blend of garlic and cinnamon, complemented by a colorful mix of roasted broccoli and sweet potatoes. The roasting process caramelizes the natural sugars in the vegetables, while the chicken is baked to perfection, making this meal both delicious and nutrient-dense.

NUTRITION

485kcal
Protein
42.5g
Fat
26.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh (198g)

1 cup Chopped Broccoli (91g)

1/2 medium Sweet Potato (100g)

1 tbsp Olive Oil (14g)

1 clove Minced Garlic

1/2 tsp Ground Cinnamon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine olive oil, minced garlic, ground cinnamon, salt, and pepper.

  • 3

    Place the chicken thigh in a resealable bag or shallow dish and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 4

    Meanwhile, chop the broccoli into bite-sized florets and dice the sweet potato into cubes. Place them in a bowl and drizzle with the remaining marinade. Toss to coat evenly.

  • 5

    Arrange the marinated chicken thigh on one side of a baking sheet and spread the vegetables out on the other side in a single layer.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let rest briefly, and serve warm.