Crispy 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 Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty yet balanced dinner featuring flavorful crispy chicken thighs paired with sweet, tender roasted sweet potatoes and nutrient-rich broccoli. This dish boasts a delightful mix of savory and sweet, accented by a light olive oil drizzle for a satisfying crunch and amazing taste.

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NUTRITION

403kcal
Protein
32.6g
Fat
15.4g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (125g)

1 medium sweet potato (150g)

1 cup broccoli (100g)

1 teaspoon olive oil

Salt & Pepper (to taste)

1 teaspoon paprika

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PREPARATION

  • 1

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

  • 2

    Pat dry the chicken thigh and season both sides with salt, pepper, and paprika.

  • 3

    Peel and cube the sweet potato into 1-inch pieces.

  • 4

    Cut the broccoli into florets.

  • 5

    Place the sweet potato cubes and broccoli florets on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 6

    Add the seasoned chicken thigh to the same baking sheet or a separate one if preferred.

  • 7

    Roast in the oven for about 25-30 minutes, turning the chicken halfway through. Ensure the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly crispy edges.

  • 8

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

Crispy 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 Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty yet balanced dinner featuring flavorful crispy chicken thighs paired with sweet, tender roasted sweet potatoes and nutrient-rich broccoli. This dish boasts a delightful mix of savory and sweet, accented by a light olive oil drizzle for a satisfying crunch and amazing taste.

NUTRITION

403kcal
Protein
32.6g
Fat
15.4g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (125g)

1 medium sweet potato (150g)

1 cup broccoli (100g)

1 teaspoon olive oil

Salt & Pepper (to taste)

1 teaspoon paprika

PREPARATION

  • 1

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

  • 2

    Pat dry the chicken thigh and season both sides with salt, pepper, and paprika.

  • 3

    Peel and cube the sweet potato into 1-inch pieces.

  • 4

    Cut the broccoli into florets.

  • 5

    Place the sweet potato cubes and broccoli florets on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

  • 6

    Add the seasoned chicken thigh to the same baking sheet or a separate one if preferred.

  • 7

    Roast in the oven for about 25-30 minutes, turning the chicken halfway through. Ensure the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly crispy edges.

  • 8

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