Roasted Chicken Thighs with Sweet Potato and Crispy Broccoli

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

Roasted Chicken Thighs with Sweet Potato and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Sweet Potato and Crispy Broccoli

Savor a perfectly balanced dish featuring tender, roasted chicken thighs paired with naturally sweet roasted sweet potato and crispy, oven-roasted broccoli. This meal delivers a satisfying mix of flavors, textures, and a delightful aroma of herbs and spices, making it an ideal option for a nourishing dinner.

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NUTRITION

340kcal
Protein
38.2g
Fat
11g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 skinless chicken thigh (150g)

1 medium sweet potato (approx. 100g)

1 cup chopped broccoli (100g)

1 teaspoon olive oil

Seasoning blend (salt, pepper, garlic powder, paprika, thyme)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt and a drizzle of olive oil on a separate section of the baking sheet.

  • 4

    Cut the broccoli into bite-sized florets. In a bowl, lightly toss with a pinch of salt and a small drizzle of olive oil to help with crisping.

  • 5

    Place the chicken thigh, sweet potato cubes, and broccoli florets on the baking sheet ensuring they are in a single layer for even roasting.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced and flavorful dish!

Roasted Chicken Thighs with Sweet Potato and Crispy Broccoli

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

Roasted Chicken Thighs with Sweet Potato and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Sweet Potato and Crispy Broccoli

Savor a perfectly balanced dish featuring tender, roasted chicken thighs paired with naturally sweet roasted sweet potato and crispy, oven-roasted broccoli. This meal delivers a satisfying mix of flavors, textures, and a delightful aroma of herbs and spices, making it an ideal option for a nourishing dinner.

NUTRITION

340kcal
Protein
38.2g
Fat
11g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

1 skinless chicken thigh (150g)

1 medium sweet potato (approx. 100g)

1 cup chopped broccoli (100g)

1 teaspoon olive oil

Seasoning blend (salt, pepper, garlic powder, paprika, thyme)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt and a drizzle of olive oil on a separate section of the baking sheet.

  • 4

    Cut the broccoli into bite-sized florets. In a bowl, lightly toss with a pinch of salt and a small drizzle of olive oil to help with crisping.

  • 5

    Place the chicken thigh, sweet potato cubes, and broccoli florets on the baking sheet ensuring they are in a single layer for even roasting.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced and flavorful dish!