Roasted Chicken Thighs with Tender Beets and Crispy Brussels Sprouts

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

Roasted Chicken Thighs with Tender Beets and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Tender Beets and Crispy Brussels Sprouts

Enjoy succulent roasted chicken thighs paired with the natural sweetness of tender beets and the satisfying crunch of crispy Brussels sprouts. This dish brings hearty protein and rich flavors with a hint of savory spices, perfect for a nourishing dinner that delights both the palate and the body.

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NUTRITION

537kcal
Protein
40.3g
Fat
26.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Thighs (skin on) - 240g total

1 medium Beet - 82g

1 cup Brussels Sprouts - 88g

1 tsp Extra Virgin Olive Oil - 4.5g

Pinch each of Salt, Black Pepper, Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and season both sides with salt, black pepper, and a pinch of garlic powder.

  • 3

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

  • 4

    Wash and peel the beet, then cut it into uniform wedges for even roasting.

  • 5

    Trim the ends of the Brussels sprouts and slice them in half if they are large.

  • 6

    In a small bowl, toss the beet wedges and Brussels sprouts with 1 tsp of extra virgin olive oil and a touch of salt and pepper.

  • 7

    Arrange the vegetables around the chicken thighs on the baking sheet.

  • 8

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crisp on the edges.

  • 9

    Serve immediately and enjoy your nutritious meal.

Roasted Chicken Thighs with Tender Beets and Crispy Brussels Sprouts

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

Roasted Chicken Thighs with Tender Beets and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Tender Beets and Crispy Brussels Sprouts

Enjoy succulent roasted chicken thighs paired with the natural sweetness of tender beets and the satisfying crunch of crispy Brussels sprouts. This dish brings hearty protein and rich flavors with a hint of savory spices, perfect for a nourishing dinner that delights both the palate and the body.

NUTRITION

537kcal
Protein
40.3g
Fat
26.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

2 Chicken Thighs (skin on) - 240g total

1 medium Beet - 82g

1 cup Brussels Sprouts - 88g

1 tsp Extra Virgin Olive Oil - 4.5g

Pinch each of Salt, Black Pepper, Garlic Powder

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry and season both sides with salt, black pepper, and a pinch of garlic powder.

  • 3

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

  • 4

    Wash and peel the beet, then cut it into uniform wedges for even roasting.

  • 5

    Trim the ends of the Brussels sprouts and slice them in half if they are large.

  • 6

    In a small bowl, toss the beet wedges and Brussels sprouts with 1 tsp of extra virgin olive oil and a touch of salt and pepper.

  • 7

    Arrange the vegetables around the chicken thighs on the baking sheet.

  • 8

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crisp on the edges.

  • 9

    Serve immediately and enjoy your nutritious meal.