Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

Enjoy tender herb-roasted chicken thighs paired with crispy Brussels sprouts and a side of sweet potato. This well-balanced dish brings together juicy, richly seasoned poultry with lightly caramelized veggies, offering comforting flavors and satisfying textures.

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NUTRITION

385kcal
Protein
35.2g
Fat
19.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (approx. 180g)

1 cup roasted Brussels sprouts (156g)

1/2 medium sweet potato (approx. 57g)

1 teaspoon olive oil

1/2 teaspoon garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry, then season with garlic powder, salt, and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.

  • 5

    Spread the Brussels sprouts around the chicken, and add the sweet potato (cut into cubes or slices) alongside.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are crisp-tender with some caramelization.

  • 7

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

Enjoy tender herb-roasted chicken thighs paired with crispy Brussels sprouts and a side of sweet potato. This well-balanced dish brings together juicy, richly seasoned poultry with lightly caramelized veggies, offering comforting flavors and satisfying textures.

NUTRITION

385kcal
Protein
35.2g
Fat
19.9g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (approx. 180g)

1 cup roasted Brussels sprouts (156g)

1/2 medium sweet potato (approx. 57g)

1 teaspoon olive oil

1/2 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken thigh dry, then season with garlic powder, salt, and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.

  • 5

    Spread the Brussels sprouts around the chicken, and add the sweet potato (cut into cubes or slices) alongside.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are crisp-tender with some caramelization.

  • 7

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