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

Savor the delightful crunch of oven-baked chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli. This dish offers a perfect balance of savory protein and naturally sweet, nutrient-packed veggies, all enhanced with a touch of olive oil and simple seasonings, making it a satisfying yet clean meal option.

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NUTRITION

402kcal
Protein
37.7g
Fat
19.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (boneless, skinless)

½ medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. On one side, arrange the chicken thighs and on the other side, place cubes of sweet potato and broccoli florets.

  • 3

    Drizzle olive oil over the vegetables and lightly season with salt, pepper, and garlic powder. Rub a small amount of seasoning on the chicken thighs as well.

  • 4

    Place the baking sheet in the oven and roast for about 25-30 minutes, turning the chicken and stirring the vegetables halfway through for even cooking.

  • 5

    Check that the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crisped.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve your crispy baked chicken thighs alongside the roasted sweet potatoes and broccoli.

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

Savor the delightful crunch of oven-baked chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli. This dish offers a perfect balance of savory protein and naturally sweet, nutrient-packed veggies, all enhanced with a touch of olive oil and simple seasonings, making it a satisfying yet clean meal option.

NUTRITION

402kcal
Protein
37.7g
Fat
19.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (boneless, skinless)

½ medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper. On one side, arrange the chicken thighs and on the other side, place cubes of sweet potato and broccoli florets.

  • 3

    Drizzle olive oil over the vegetables and lightly season with salt, pepper, and garlic powder. Rub a small amount of seasoning on the chicken thighs as well.

  • 4

    Place the baking sheet in the oven and roast for about 25-30 minutes, turning the chicken and stirring the vegetables halfway through for even cooking.

  • 5

    Check that the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly crisped.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve your crispy baked chicken thighs alongside the roasted sweet potatoes and broccoli.