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 satisfying meal featuring a perfectly seasoned, crispy baked chicken thigh paired with tender roasted sweet potatoes and vibrant broccoli, all lightly drizzled with olive oil. This dish delivers a balanced blend of protein, fiber, and healthy fats for a wholesome dinner experience.

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NUTRITION

435kcal
Protein
31.7g
Fat
19.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (7 oz, approx 198g)

1/2 medium sweet potato (approx 100g)

1 cup broccoli florets (approx 91g)

1 tsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels and season with salt, pepper, and your choice of herbs or spices (such as garlic powder, paprika, and thyme) for a crispy finish.

  • 3

    Place the chicken thigh on a lightly greased baking sheet.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with a drizzle of olive oil, salt, and a pinch of pepper.

  • 5

    Add the broccoli florets to the bowl and toss them lightly with the remaining olive oil and seasoning.

  • 6

    Spread the sweet potato and broccoli evenly around the chicken thigh on the baking sheet.

  • 7

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

  • 8

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

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 satisfying meal featuring a perfectly seasoned, crispy baked chicken thigh paired with tender roasted sweet potatoes and vibrant broccoli, all lightly drizzled with olive oil. This dish delivers a balanced blend of protein, fiber, and healthy fats for a wholesome dinner experience.

NUTRITION

435kcal
Protein
31.7g
Fat
19.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (7 oz, approx 198g)

1/2 medium sweet potato (approx 100g)

1 cup broccoli florets (approx 91g)

1 tsp olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels and season with salt, pepper, and your choice of herbs or spices (such as garlic powder, paprika, and thyme) for a crispy finish.

  • 3

    Place the chicken thigh on a lightly greased baking sheet.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. In a bowl, toss the sweet potato cubes with a drizzle of olive oil, salt, and a pinch of pepper.

  • 5

    Add the broccoli florets to the bowl and toss them lightly with the remaining olive oil and seasoning.

  • 6

    Spread the sweet potato and broccoli evenly around the chicken thigh on the baking sheet.

  • 7

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

  • 8

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