Sheet Pan Crispy 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.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a wholesome meal featuring a perfectly seasoned, crispy chicken thigh paired with tender roasted sweet potatoes and vibrant broccoli. This sheet pan dinner is a satisfying blend of savory and naturally sweet flavors, baked to golden perfection with a drizzle of olive oil and aromatic spices.

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NUTRITION

375kcal
Protein
41.5g
Fat
13.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (150g)

100g Sweet Potato

75g Broccoli

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken thigh in the center of the sheet pan. In a small bowl, combine salt, pepper, and garlic powder. Rub the seasoning over the chicken.

  • 3

    Cut the sweet potato into 1/2-inch cubes and trim the broccoli into bite-sized florets. Place the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables and toss gently to coat them evenly with the oil and remaining seasonings.

  • 5

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight crisp on the edges.

  • 6

    Remove from the oven, let the ingredients rest for a few minutes, then serve your balanced and tasty meal.

Sheet Pan Crispy 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.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a wholesome meal featuring a perfectly seasoned, crispy chicken thigh paired with tender roasted sweet potatoes and vibrant broccoli. This sheet pan dinner is a satisfying blend of savory and naturally sweet flavors, baked to golden perfection with a drizzle of olive oil and aromatic spices.

NUTRITION

375kcal
Protein
41.5g
Fat
13.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (150g)

100g Sweet Potato

75g Broccoli

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken thigh in the center of the sheet pan. In a small bowl, combine salt, pepper, and garlic powder. Rub the seasoning over the chicken.

  • 3

    Cut the sweet potato into 1/2-inch cubes and trim the broccoli into bite-sized florets. Place the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables and toss gently to coat them evenly with the oil and remaining seasonings.

  • 5

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight crisp on the edges.

  • 6

    Remove from the oven, let the ingredients rest for a few minutes, then serve your balanced and tasty meal.