Crispy Baked Chicken Thighs with Cinnamon 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 Cinnamon Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Cinnamon Roasted Sweet Potatoes and Broccoli

Enjoy a hearty plate featuring tender chicken thighs with a crisp finish, complemented by the warm spice of cinnamon roasted sweet potatoes and the fresh crunch of broccoli. This balanced dish is perfect for a satisfying dinner without overloading on calories, delivering a delicious mix of savory and subtly sweet flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
32.5g
Fat
13.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 piece (120g) skinless Chicken Thigh

1/2 medium Sweet Potato (100g)

1 cup Broccoli (100g)

1 teaspoon Olive Oil

1 teaspoon Ground Cinnamon

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

    Place the chicken thigh on a baking tray lined with parchment paper.

  • 4

    Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato cubes with olive oil, ground cinnamon, and a pinch of salt.

  • 5

    Spread the seasoned sweet potato cubes on the same baking tray or on a separate tray if space is limited.

  • 6

    Cut the broccoli into florets. Add the broccoli to the tray, lightly drizzled with a tiny bit of olive oil and a sprinkle of salt and pepper.

  • 7

    Bake everything in the preheated oven. Roast the vegetables for about 20-25 minutes and the chicken thigh for about 25-30 minutes until the chicken is cooked through and the vegetables are tender with slight crisp edges. Optionally, broil for the last 2-3 minutes to achieve extra crispiness on the chicken.

  • 8

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

Crispy Baked Chicken Thighs with Cinnamon 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 Cinnamon Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Cinnamon Roasted Sweet Potatoes and Broccoli

Enjoy a hearty plate featuring tender chicken thighs with a crisp finish, complemented by the warm spice of cinnamon roasted sweet potatoes and the fresh crunch of broccoli. This balanced dish is perfect for a satisfying dinner without overloading on calories, delivering a delicious mix of savory and subtly sweet flavors.

NUTRITION

396kcal
Protein
32.5g
Fat
13.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 piece (120g) skinless Chicken Thigh

1/2 medium Sweet Potato (100g)

1 cup Broccoli (100g)

1 teaspoon Olive Oil

1 teaspoon Ground Cinnamon

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

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

  • 3

    Place the chicken thigh on a baking tray lined with parchment paper.

  • 4

    Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato cubes with olive oil, ground cinnamon, and a pinch of salt.

  • 5

    Spread the seasoned sweet potato cubes on the same baking tray or on a separate tray if space is limited.

  • 6

    Cut the broccoli into florets. Add the broccoli to the tray, lightly drizzled with a tiny bit of olive oil and a sprinkle of salt and pepper.

  • 7

    Bake everything in the preheated oven. Roast the vegetables for about 20-25 minutes and the chicken thigh for about 25-30 minutes until the chicken is cooked through and the vegetables are tender with slight crisp edges. Optionally, broil for the last 2-3 minutes to achieve extra crispiness on the chicken.

  • 8

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