Cinnamon-Spiced Baked Chicken Thighs with Roasted Root Vegetables

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

Cinnamon-Spiced Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Cinnamon-Spiced Baked Chicken Thighs with Roasted Root Vegetables

Savor the warm aroma of cinnamon and spices infused into tender, baked chicken thighs, perfectly paired with a medley of roasted root vegetables. This dish strikes a harmonious balance between savory and subtly sweet notes, making it a delightful option for an energizing dinner.

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NUTRITION

406kcal
Protein
38.8g
Fat
20.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

1 small Carrot (~50g)

1 small Parsnip (~50g)

1 tsp Extra Virgin Olive Oil

1/2 tsp Ground Cinnamon

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine ground cinnamon, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken thigh dry with paper towels. Rub the spice mixture evenly over the chicken.

  • 4

    Chop the carrot and parsnip into evenly sized pieces and toss them with the olive oil, adding a sprinkle of salt and pepper if desired.

  • 5

    Place the seasoned chicken thigh and the prepared vegetables on the baking sheet, ensuring the vegetables are spread evenly.

  • 6

    Bake in the preheated oven for 25-30 minutes 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.

Cinnamon-Spiced Baked Chicken Thighs with Roasted Root Vegetables

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

Cinnamon-Spiced Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Cinnamon-Spiced Baked Chicken Thighs with Roasted Root Vegetables

Savor the warm aroma of cinnamon and spices infused into tender, baked chicken thighs, perfectly paired with a medley of roasted root vegetables. This dish strikes a harmonious balance between savory and subtly sweet notes, making it a delightful option for an energizing dinner.

NUTRITION

406kcal
Protein
38.8g
Fat
20.7g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

1 small Carrot (~50g)

1 small Parsnip (~50g)

1 tsp Extra Virgin Olive Oil

1/2 tsp Ground Cinnamon

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine ground cinnamon, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken thigh dry with paper towels. Rub the spice mixture evenly over the chicken.

  • 4

    Chop the carrot and parsnip into evenly sized pieces and toss them with the olive oil, adding a sprinkle of salt and pepper if desired.

  • 5

    Place the seasoned chicken thigh and the prepared vegetables on the baking sheet, ensuring the vegetables are spread evenly.

  • 6

    Bake in the preheated oven for 25-30 minutes 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.