Crispy Roasted Chicken Thighs with Roasted Broccoli and Sweet Potatoes

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

Crispy Roasted Chicken Thighs with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Roasted Broccoli and Sweet Potatoes

Enjoy a hearty and satisfying meal featuring tender, crispy roasted chicken thighs paired with vibrant roasted broccoli and sweet potatoes. The dish offers a delightful balance of savory and naturally sweet flavors, perfect for a nourishing dinner.

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NUTRITION

477kcal
Protein
48.1g
Fat
18.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 skinless chicken thighs (200g total)

1 cup chopped broccoli (91g)

1/2 medium sweet potato (75g)

1 teaspoon olive oil

Pinch of salt

Pinch of pepper

1 teaspoon garlic powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder.

  • 3

    Place the chicken thighs on one side of the baking sheet. Drizzle a small amount of olive oil over them to help achieve a crispy exterior.

  • 4

    In a bowl, toss the chopped broccoli and diced sweet potato with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on the other side of the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Crispy Roasted Chicken Thighs with Roasted Broccoli and Sweet Potatoes

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

Crispy Roasted Chicken Thighs with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Roasted Broccoli and Sweet Potatoes

Enjoy a hearty and satisfying meal featuring tender, crispy roasted chicken thighs paired with vibrant roasted broccoli and sweet potatoes. The dish offers a delightful balance of savory and naturally sweet flavors, perfect for a nourishing dinner.

NUTRITION

477kcal
Protein
48.1g
Fat
18.9g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2 skinless chicken thighs (200g total)

1 cup chopped broccoli (91g)

1/2 medium sweet potato (75g)

1 teaspoon olive oil

Pinch of salt

Pinch of pepper

1 teaspoon garlic powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder.

  • 3

    Place the chicken thighs on one side of the baking sheet. Drizzle a small amount of olive oil over them to help achieve a crispy exterior.

  • 4

    In a bowl, toss the chopped broccoli and diced sweet potato with the remaining olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on the other side of the baking sheet in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

  • 7

    Remove from the oven and let rest for a few minutes before serving.