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 satisfying plate of crispy baked chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli florets. This balanced dish combines savory, herb-infused chicken with sweet and earthy sides, offering a delightful mix of textures and flavors that are both comforting and energizing.

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NUTRITION

472kcal
Protein
36.5g
Fat
19.4g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

1 small Sweet Potato

1.5 cup Broccoli

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry and season with paprika, garlic powder, salt, and pepper on both sides.

  • 3

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

  • 4

    Peel and dice the sweet potato into roughly uniform cubes and toss with olive oil, salt, and a pinch of paprika.

  • 5

    Spread the sweet potato pieces on a separate baking sheet or around the chicken if space permits.

  • 6

    Roast in the preheated oven for 20 minutes.

  • 7

    After 20 minutes, add the broccoli florets (if desired, lightly toss with a sprinkle of salt and pepper) to the baking sheet with the sweet potatoes and continue roasting for an additional 15-20 minutes, until the chicken is cooked through, skin is crispy, and vegetables are tender.

  • 8

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

  • 9

    Plate the chicken with a serving of roasted sweet potatoes and broccoli. Enjoy your healthy, balanced 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 satisfying plate of crispy baked chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli florets. This balanced dish combines savory, herb-infused chicken with sweet and earthy sides, offering a delightful mix of textures and flavors that are both comforting and energizing.

NUTRITION

472kcal
Protein
36.5g
Fat
19.4g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

1 small Sweet Potato

1.5 cup Broccoli

1 tsp Olive Oil

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry and season with paprika, garlic powder, salt, and pepper on both sides.

  • 3

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

  • 4

    Peel and dice the sweet potato into roughly uniform cubes and toss with olive oil, salt, and a pinch of paprika.

  • 5

    Spread the sweet potato pieces on a separate baking sheet or around the chicken if space permits.

  • 6

    Roast in the preheated oven for 20 minutes.

  • 7

    After 20 minutes, add the broccoli florets (if desired, lightly toss with a sprinkle of salt and pepper) to the baking sheet with the sweet potatoes and continue roasting for an additional 15-20 minutes, until the chicken is cooked through, skin is crispy, and vegetables are tender.

  • 8

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

  • 9

    Plate the chicken with a serving of roasted sweet potatoes and broccoli. Enjoy your healthy, balanced meal!