Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato

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

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato

Enjoy perfectly crispy chicken thighs paired with tender roasted Brussels sprouts and sweet potato. The dish is seasoned with simple spices and a drizzle of olive oil, offering a blend of savory and slightly sweet flavors. A wholesome meal that hits protein and calorie targets, ideal for a balanced dinner.

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NUTRITION

459kcal
Protein
36.8g
Fat
24.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

80 g Brussels Sprouts

100 g Sweet Potato

1 tsp Olive Oil

Salt and Pepper, to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and garlic powder.

  • 3

    Cut the sweet potato into small cubes and halve the Brussels sprouts. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 4

    Place the chicken thighs on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.

  • 5

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the skin turns crispy and golden, and the vegetables are tender with caramelized edges.

  • 6

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

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato

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

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato

Enjoy perfectly crispy chicken thighs paired with tender roasted Brussels sprouts and sweet potato. The dish is seasoned with simple spices and a drizzle of olive oil, offering a blend of savory and slightly sweet flavors. A wholesome meal that hits protein and calorie targets, ideal for a balanced dinner.

NUTRITION

459kcal
Protein
36.8g
Fat
24.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

80 g Brussels Sprouts

100 g Sweet Potato

1 tsp Olive Oil

Salt and Pepper, to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and garlic powder.

  • 3

    Cut the sweet potato into small cubes and halve the Brussels sprouts. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 4

    Place the chicken thighs on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.

  • 5

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the skin turns crispy and golden, and the vegetables are tender with caramelized edges.

  • 6

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