Sheet Pan Roasted Chicken Thighs with Crispy Sweet Potatoes and Broccoli

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

Sheet Pan Roasted Chicken Thighs with Crispy Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Thighs with Crispy Sweet Potatoes and Broccoli

Savor the comforting blend of tender, roasted chicken thighs paired with crisp sweet potatoes and vibrant broccoli, all lightly drizzled with olive oil and seasonings for a perfectly balanced meal. This sheet pan dinner offers a delightful mix of textures and flavors, making it both nutritious and satisfying.

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NUTRITION

439kcal
Protein
31.2g
Fat
22.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (150g)

1 medium Sweet Potato (130g)

1 cup Broccoli Florets (91g)

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and separate the broccoli into bite-sized florets.

  • 3

    Place the chicken thigh, sweet potato cubes, and broccoli florets on the sheet pan.

  • 4

    Drizzle olive oil over all the ingredients.

  • 5

    Season the chicken and vegetables evenly with salt, black pepper, garlic powder, and paprika.

  • 6

    Toss the vegetables lightly to ensure an even coat of oil and seasonings.

  • 7

    Arrange the chicken thigh so it is not overlapping with the vegetables for even roasting.

  • 8

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

  • 9

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

Sheet Pan Roasted Chicken Thighs with Crispy Sweet Potatoes and Broccoli

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

Sheet Pan Roasted Chicken Thighs with Crispy Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken Thighs with Crispy Sweet Potatoes and Broccoli

Savor the comforting blend of tender, roasted chicken thighs paired with crisp sweet potatoes and vibrant broccoli, all lightly drizzled with olive oil and seasonings for a perfectly balanced meal. This sheet pan dinner offers a delightful mix of textures and flavors, making it both nutritious and satisfying.

NUTRITION

439kcal
Protein
31.2g
Fat
22.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Boneless Skinless Chicken Thigh (150g)

1 medium Sweet Potato (130g)

1 cup Broccoli Florets (91g)

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and separate the broccoli into bite-sized florets.

  • 3

    Place the chicken thigh, sweet potato cubes, and broccoli florets on the sheet pan.

  • 4

    Drizzle olive oil over all the ingredients.

  • 5

    Season the chicken and vegetables evenly with salt, black pepper, garlic powder, and paprika.

  • 6

    Toss the vegetables lightly to ensure an even coat of oil and seasonings.

  • 7

    Arrange the chicken thigh so it is not overlapping with the vegetables for even roasting.

  • 8

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

  • 9

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