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 harmonious plate featuring juicy, crispy baked chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli. This dish artfully balances lean protein with complex carbohydrates and a pop of green, making every bite a satisfying blend of texture and flavor.

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NUTRITION

523kcal
Protein
40.1g
Fat
26.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (with skin)

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Olive Oil

Pinch Salt

Dash Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with a paper towel. Rub lightly with olive oil, and season with a pinch of salt and a dash of black pepper.

  • 3

    Place the seasoned chicken thigh on one side of the baking sheet.

  • 4

    Peel and cube the sweet potato into even pieces. Toss the cubes with a drizzle of olive oil, salt, and pepper. Spread them out on the baking sheet, leaving space for chicken.

  • 5

    Cut the broccoli into florets. Drizzle with a little olive oil, and season with salt and pepper.

  • 6

    After 10 minutes of baking the chicken and sweet potatoes, add the broccoli to the baking sheet. Continue roasting all ingredients for an additional 15-20 minutes until the chicken is crispy and fully cooked (internal temperature of 165°F) and the vegetables are tender with slightly caramelized edges.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced and nutritious meal!

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 harmonious plate featuring juicy, crispy baked chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli. This dish artfully balances lean protein with complex carbohydrates and a pop of green, making every bite a satisfying blend of texture and flavor.

NUTRITION

523kcal
Protein
40.1g
Fat
26.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (with skin)

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Olive Oil

Pinch Salt

Dash Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with a paper towel. Rub lightly with olive oil, and season with a pinch of salt and a dash of black pepper.

  • 3

    Place the seasoned chicken thigh on one side of the baking sheet.

  • 4

    Peel and cube the sweet potato into even pieces. Toss the cubes with a drizzle of olive oil, salt, and pepper. Spread them out on the baking sheet, leaving space for chicken.

  • 5

    Cut the broccoli into florets. Drizzle with a little olive oil, and season with salt and pepper.

  • 6

    After 10 minutes of baking the chicken and sweet potatoes, add the broccoli to the baking sheet. Continue roasting all ingredients for an additional 15-20 minutes until the chicken is crispy and fully cooked (internal temperature of 165°F) and the vegetables are tender with slightly caramelized edges.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced and nutritious meal!