Crispy Baked 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 Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a balanced dinner featuring a perfectly seasoned, oven-baked chicken thigh paired with tender roasted sweet potatoes and crisp broccoli. The dish delivers a satisfying crunch, vibrant colors, and a comforting blend of natural sweetness and savory spices.

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NUTRITION

395kcal
Protein
35.1g
Fat
15.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Boneless Skinless Chicken Thigh

1 piece (100g) Sweet Potato

1 cup (100g) Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Rub lightly with olive oil, then season with garlic powder, paprika, salt, and black pepper.

  • 3

    Cut the sweet potato into ½-inch cubes and separate the broccoli into bite-sized florets.

  • 4

    In a bowl, toss the sweet potato cubes and broccoli with a drizzle of olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the seasoned chicken thigh on one side of the baking sheet and spread the vegetables on the other side in a single layer.

  • 6

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

  • 7

    Allow the chicken to rest for a few minutes before serving alongside the roasted sweet potatoes and broccoli.

Crispy Baked 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 Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a balanced dinner featuring a perfectly seasoned, oven-baked chicken thigh paired with tender roasted sweet potatoes and crisp broccoli. The dish delivers a satisfying crunch, vibrant colors, and a comforting blend of natural sweetness and savory spices.

NUTRITION

395kcal
Protein
35.1g
Fat
15.4g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

1 piece (200g) Boneless Skinless Chicken Thigh

1 piece (100g) Sweet Potato

1 cup (100g) Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Rub lightly with olive oil, then season with garlic powder, paprika, salt, and black pepper.

  • 3

    Cut the sweet potato into ½-inch cubes and separate the broccoli into bite-sized florets.

  • 4

    In a bowl, toss the sweet potato cubes and broccoli with a drizzle of olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the seasoned chicken thigh on one side of the baking sheet and spread the vegetables on the other side in a single layer.

  • 6

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

  • 7

    Allow the chicken to rest for a few minutes before serving alongside the roasted sweet potatoes and broccoli.