Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans

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 Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans

Enjoy a perfectly balanced plate featuring tender, marinated chicken thighs baked to a gentle crisp paired with naturally sweet roasted potatoes and vibrant, crunchy green beans. This dish boasts a harmonious blend of flavors and textures to satisfy your wholesome dinner cravings.

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NUTRITION

382kcal
Protein
38.4g
Fat
9.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

160g Boneless, Skinless Chicken Thighs

60g Nonfat Greek Yogurt (about 1/4 cup)

1 medium Sweet Potato (approx 114g)

100g Green Beans

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the nonfat Greek yogurt, garlic powder, salt, and pepper to create a marinade.

  • 3

    Add the boneless, skinless chicken thighs to the marinade and gently coat them. Let the chicken marinate for at least 15 minutes.

  • 4

    Meanwhile, peel (if desired) and dice the sweet potato into 1-inch cubes and trim the green beans.

  • 5

    Place the sweet potato cubes and green beans on a baking sheet. Drizzle with olive oil, and season with a little salt and pepper. Toss to evenly coat.

  • 6

    Arrange the marinated chicken thighs on another baking tray or alongside the vegetables if space allows.

  • 7

    Place both trays in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring once halfway through, until they are tender and lightly caramelized.

  • 8

    Bake the chicken thighs for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are slightly crispy.

  • 9

    Remove from the oven, let rest for a few minutes, and serve the chicken with a side of roasted sweet potatoes and green beans.

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans

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 Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans

Enjoy a perfectly balanced plate featuring tender, marinated chicken thighs baked to a gentle crisp paired with naturally sweet roasted potatoes and vibrant, crunchy green beans. This dish boasts a harmonious blend of flavors and textures to satisfy your wholesome dinner cravings.

NUTRITION

382kcal
Protein
38.4g
Fat
9.8g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

160g Boneless, Skinless Chicken Thighs

60g Nonfat Greek Yogurt (about 1/4 cup)

1 medium Sweet Potato (approx 114g)

100g Green Beans

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the nonfat Greek yogurt, garlic powder, salt, and pepper to create a marinade.

  • 3

    Add the boneless, skinless chicken thighs to the marinade and gently coat them. Let the chicken marinate for at least 15 minutes.

  • 4

    Meanwhile, peel (if desired) and dice the sweet potato into 1-inch cubes and trim the green beans.

  • 5

    Place the sweet potato cubes and green beans on a baking sheet. Drizzle with olive oil, and season with a little salt and pepper. Toss to evenly coat.

  • 6

    Arrange the marinated chicken thighs on another baking tray or alongside the vegetables if space allows.

  • 7

    Place both trays in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring once halfway through, until they are tender and lightly caramelized.

  • 8

    Bake the chicken thighs for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are slightly crispy.

  • 9

    Remove from the oven, let rest for a few minutes, and serve the chicken with a side of roasted sweet potatoes and green beans.