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

Enjoy a satisfying dish featuring crispy baked chicken thighs paired with tender roasted sweet potatoes and lively green broccoli. This flavorful plate combines savory and lightly sweet notes with a satisfying crunch, perfect for a wholesome dinner.

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NUTRITION

356kcal
Protein
25.7g
Fat
18.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (skin-on)

1/2 medium Sweet Potato

1 cup Broccoli Florets

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with a paper towel to ensure maximum crispiness. Season both sides with salt, black pepper, and garlic powder.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper. Drizzle a little olive oil over them for extra crisping.

  • 4

    Peel and cube the sweet potato into bite-sized pieces, and trim the broccoli into florets. In a bowl, toss the sweet potato cubes and broccoli with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the sweet potato and broccoli around the chicken thighs on the baking sheet, ensuring even distribution.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld.

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

Enjoy a satisfying dish featuring crispy baked chicken thighs paired with tender roasted sweet potatoes and lively green broccoli. This flavorful plate combines savory and lightly sweet notes with a satisfying crunch, perfect for a wholesome dinner.

NUTRITION

356kcal
Protein
25.7g
Fat
18.8g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (skin-on)

1/2 medium Sweet Potato

1 cup Broccoli Florets

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with a paper towel to ensure maximum crispiness. Season both sides with salt, black pepper, and garlic powder.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper. Drizzle a little olive oil over them for extra crisping.

  • 4

    Peel and cube the sweet potato into bite-sized pieces, and trim the broccoli into florets. In a bowl, toss the sweet potato cubes and broccoli with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the sweet potato and broccoli around the chicken thighs on the baking sheet, ensuring even distribution.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving to allow the flavors to meld.