Crispy Baked Chicken Thighs with Creamy Mashed Sweet Potatoes

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

Crispy Baked Chicken Thighs with Creamy Mashed Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Creamy Mashed Sweet Potatoes

Enjoy a comforting plate of crispy baked chicken thighs paired with silky, creamy mashed sweet potatoes. The chicken is seasoned for maximum flavor and baked to perfection, while the mashed sweet potatoes are blended with a touch of Greek yogurt and almond milk for a light, creamy texture.

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NUTRITION

399kcal
Protein
35.6g
Fat
15.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thigh

1 medium Sweet Potato

1/4 cup Plain Non-Fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

Salt and Pepper to taste

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Rub both sides with olive oil, then season with salt, pepper, garlic powder, and paprika.

  • 3

    Place the seasoned chicken thigh on a baking tray lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F and the edges are crispy.

  • 4

    Meanwhile, peel and cube the sweet potato. Boil in lightly salted water until tender, about 15 minutes.

  • 5

    Drain the sweet potatoes and mash them with a fork or potato masher. Stir in the Greek yogurt and unsweetened almond milk until smooth and creamy. Adjust seasoning with salt and pepper as desired.

  • 6

    Plate the crispy baked chicken thigh alongside a generous serving of creamy mashed sweet potatoes and enjoy while warm.

Crispy Baked Chicken Thighs with Creamy Mashed Sweet Potatoes

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

Crispy Baked Chicken Thighs with Creamy Mashed Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Creamy Mashed Sweet Potatoes

Enjoy a comforting plate of crispy baked chicken thighs paired with silky, creamy mashed sweet potatoes. The chicken is seasoned for maximum flavor and baked to perfection, while the mashed sweet potatoes are blended with a touch of Greek yogurt and almond milk for a light, creamy texture.

NUTRITION

399kcal
Protein
35.6g
Fat
15.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Thigh

1 medium Sweet Potato

1/4 cup Plain Non-Fat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

Salt and Pepper to taste

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Rub both sides with olive oil, then season with salt, pepper, garlic powder, and paprika.

  • 3

    Place the seasoned chicken thigh on a baking tray lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F and the edges are crispy.

  • 4

    Meanwhile, peel and cube the sweet potato. Boil in lightly salted water until tender, about 15 minutes.

  • 5

    Drain the sweet potatoes and mash them with a fork or potato masher. Stir in the Greek yogurt and unsweetened almond milk until smooth and creamy. Adjust seasoning with salt and pepper as desired.

  • 6

    Plate the crispy baked chicken thigh alongside a generous serving of creamy mashed sweet potatoes and enjoy while warm.