Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

Enjoy tender, seared chicken thighs perfectly complemented by lightly roasted broccoli and sweet potato. This balanced dinner offers a savory sear on the chicken with a hint of seasoning, while the vegetables bring a touch of natural sweetness and crunch, creating a wholesome meal that's both satisfying and nutritious.

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NUTRITION

493kcal
Protein
45.2g
Fat
20.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Thigh (skinless, boneless)

1/2 medium Sweet Potato (~100g)

1 cup Broccoli, chopped

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Brush the sweet potato with a little olive oil, season lightly with salt, and cut into cubes.

  • 3

    On a baking sheet, toss the cubed sweet potato with broccoli. Drizzle with the remaining olive oil, and season with salt, pepper, and garlic powder.

  • 4

    Place the vegetables in the oven and roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken thigh evenly with salt, pepper, and garlic powder.

  • 6

    Heat a skillet over medium-high heat and add a small amount of olive oil. Sear the chicken thigh for about 3-4 minutes per side until a golden crust forms.

  • 7

    After searing, if the chicken is not fully cooked through, lower the heat and cover the skillet, or finish cooking in the oven for an additional 5-7 minutes.

  • 8

    Ensure the chicken reaches an internal temperature of 165°F. Serve the seared chicken thigh alongside the roasted sweet potato and broccoli.

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

Enjoy tender, seared chicken thighs perfectly complemented by lightly roasted broccoli and sweet potato. This balanced dinner offers a savory sear on the chicken with a hint of seasoning, while the vegetables bring a touch of natural sweetness and crunch, creating a wholesome meal that's both satisfying and nutritious.

NUTRITION

493kcal
Protein
45.2g
Fat
20.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Thigh (skinless, boneless)

1/2 medium Sweet Potato (~100g)

1 cup Broccoli, chopped

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Brush the sweet potato with a little olive oil, season lightly with salt, and cut into cubes.

  • 3

    On a baking sheet, toss the cubed sweet potato with broccoli. Drizzle with the remaining olive oil, and season with salt, pepper, and garlic powder.

  • 4

    Place the vegetables in the oven and roast for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the chicken thigh evenly with salt, pepper, and garlic powder.

  • 6

    Heat a skillet over medium-high heat and add a small amount of olive oil. Sear the chicken thigh for about 3-4 minutes per side until a golden crust forms.

  • 7

    After searing, if the chicken is not fully cooked through, lower the heat and cover the skillet, or finish cooking in the oven for an additional 5-7 minutes.

  • 8

    Ensure the chicken reaches an internal temperature of 165°F. Serve the seared chicken thigh alongside the roasted sweet potato and broccoli.