Roasted Chicken Thighs with Herb Sweet Potato Mash

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

Roasted Chicken Thighs with Herb Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Herb Sweet Potato Mash

Savor this beautifully balanced dinner featuring a perfectly roasted, herb-infused chicken thigh paired with a creamy, subtly sweet potato mash accented with tender roasted beet cubes and a drizzle of olive oil. Each bite delivers a blend of savory and earthy flavors that are both enticing and nourishing.

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NUTRITION

480kcal
Protein
44.8g
Fat
17.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Thigh (skinless, boneless)

150g Sweet Potato

50g Beet

1 tsp Olive Oil

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken thigh with salt, pepper, and finely chopped fresh rosemary. Place on a baking sheet lined with parchment paper.

  • 3

    Roast the chicken in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, peel and cube the sweet potato and place in a pot of boiling water. Simmer until tender (about 15 minutes). Drain well.

  • 5

    In a separate pot, lightly roast the beet cubes by tossing them with a tiny pinch of salt and a few drops of olive oil, then heating in the oven for 10 minutes or until just tender.

  • 6

    Mash the cooked sweet potato with the teaspoon of olive oil, a pinch of salt, and freshly ground pepper. Gently stir in the roasted beet cubes to incorporate color and texture.

  • 7

    Plate the herb mashed sweet potato, then top with the roasted chicken thigh. Garnish with a fresh sprig of rosemary if desired and serve warm.

Roasted Chicken Thighs with Herb Sweet Potato Mash

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

Roasted Chicken Thighs with Herb Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Herb Sweet Potato Mash

Savor this beautifully balanced dinner featuring a perfectly roasted, herb-infused chicken thigh paired with a creamy, subtly sweet potato mash accented with tender roasted beet cubes and a drizzle of olive oil. Each bite delivers a blend of savory and earthy flavors that are both enticing and nourishing.

NUTRITION

480kcal
Protein
44.8g
Fat
17.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Thigh (skinless, boneless)

150g Sweet Potato

50g Beet

1 tsp Olive Oil

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken thigh with salt, pepper, and finely chopped fresh rosemary. Place on a baking sheet lined with parchment paper.

  • 3

    Roast the chicken in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, peel and cube the sweet potato and place in a pot of boiling water. Simmer until tender (about 15 minutes). Drain well.

  • 5

    In a separate pot, lightly roast the beet cubes by tossing them with a tiny pinch of salt and a few drops of olive oil, then heating in the oven for 10 minutes or until just tender.

  • 6

    Mash the cooked sweet potato with the teaspoon of olive oil, a pinch of salt, and freshly ground pepper. Gently stir in the roasted beet cubes to incorporate color and texture.

  • 7

    Plate the herb mashed sweet potato, then top with the roasted chicken thigh. Garnish with a fresh sprig of rosemary if desired and serve warm.