Crispy Pan-Seared 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 Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty, flavorful dinner featuring tender, pan-seared chicken thighs with a perfectly crispy exterior, accompanied by sweet roasted sweet potatoes and vibrant, nutrient-packed broccoli. This balanced plate delivers a mix of textures and a delightful medley of savory and subtly sweet flavors.

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NUTRITION

370kcal
Protein
41.7g
Fat
13.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (boneless, skinless)

1/2 medium Sweet Potato

1 cup cooked Broccoli

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-size pieces. Toss them lightly with half of the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the potatoes roast, pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once the oil is hot, add the chicken thighs.

  • 6

    Sear the chicken thighs for about 5-6 minutes on each side until they have a crispy, golden-brown exterior and are cooked through.

  • 7

    Steam or lightly cook the broccoli until bright green and just tender (about 3-4 minutes) to retain its nutrients and crunch.

  • 8

    Plate the chicken thighs with a serving of roasted sweet potatoes and broccoli on the side. Serve immediately and enjoy!

Crispy Pan-Seared 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 Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty, flavorful dinner featuring tender, pan-seared chicken thighs with a perfectly crispy exterior, accompanied by sweet roasted sweet potatoes and vibrant, nutrient-packed broccoli. This balanced plate delivers a mix of textures and a delightful medley of savory and subtly sweet flavors.

NUTRITION

370kcal
Protein
41.7g
Fat
13.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (boneless, skinless)

1/2 medium Sweet Potato

1 cup cooked Broccoli

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-size pieces. Toss them lightly with half of the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 4

    While the potatoes roast, pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once the oil is hot, add the chicken thighs.

  • 6

    Sear the chicken thighs for about 5-6 minutes on each side until they have a crispy, golden-brown exterior and are cooked through.

  • 7

    Steam or lightly cook the broccoli until bright green and just tender (about 3-4 minutes) to retain its nutrients and crunch.

  • 8

    Plate the chicken thighs with a serving of roasted sweet potatoes and broccoli on the side. Serve immediately and enjoy!