Garlic Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Sautéed Spinach

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

Garlic Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Garlic Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Sautéed Spinach

Savor this well-balanced dish featuring succulent, herb-infused chicken thighs paired with crispy sweet potato wedges and a vibrant bed of garlic-sautéed spinach. It's a wholesome, flavorful meal with a delightful mix of textures and aromas that will leave you feeling both nourished and satisfied.

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NUTRITION

420kcal
Protein
35.2g
Fat
16.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Thigh (skinless)

1 medium Sweet Potato

1 cup Cooked Spinach

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season generously with salt, black pepper, and the mixed dried herbs. Mince the garlic and coat the chicken with it along with a drizzle of olive oil.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Cut the sweet potato into wedges, toss with a little olive oil, salt, pepper, and additional herbs if desired, then arrange them around the chicken.

  • 4

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potato wedges are crispy on the edges.

  • 5

    While the chicken and sweet potatoes are roasting, heat a small pan over medium heat with a few drops of olive oil. Add a pinch of salt and a minced garlic clove, then add the spinach and sauté until it wilts down, about 3-4 minutes.

  • 6

    Plate the chicken and sweet potato wedges alongside a serving of garlic sautéed spinach. Enjoy your balanced, hearty meal!

Garlic Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Sautéed Spinach

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

Garlic Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Garlic Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Sautéed Spinach

Savor this well-balanced dish featuring succulent, herb-infused chicken thighs paired with crispy sweet potato wedges and a vibrant bed of garlic-sautéed spinach. It's a wholesome, flavorful meal with a delightful mix of textures and aromas that will leave you feeling both nourished and satisfied.

NUTRITION

420kcal
Protein
35.2g
Fat
16.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Thigh (skinless)

1 medium Sweet Potato

1 cup Cooked Spinach

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken thigh dry and season generously with salt, black pepper, and the mixed dried herbs. Mince the garlic and coat the chicken with it along with a drizzle of olive oil.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Cut the sweet potato into wedges, toss with a little olive oil, salt, pepper, and additional herbs if desired, then arrange them around the chicken.

  • 4

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potato wedges are crispy on the edges.

  • 5

    While the chicken and sweet potatoes are roasting, heat a small pan over medium heat with a few drops of olive oil. Add a pinch of salt and a minced garlic clove, then add the spinach and sauté until it wilts down, about 3-4 minutes.

  • 6

    Plate the chicken and sweet potato wedges alongside a serving of garlic sautéed spinach. Enjoy your balanced, hearty meal!