Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

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

Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

Enjoy a savory, well-balanced meal featuring tender roasted chicken thighs paired with sweet potatoes delicately spiced with cinnamon and perfectly crispy Brussels sprouts. This dish offers warmth, slight sweetness, and a satisfying crunch, making it a delicious option whether you're having it for lunch or dinner.

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NUTRITION

414kcal
Protein
37.9g
Fat
14.0g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

125g Chicken Thigh (boneless, skinless)

150g Sweet Potato

100g Brussels Sprouts

1 tsp Olive Oil

1/2 tsp Ground Cinnamon

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry and season generously with salt and pepper.

  • 3

    Peel the sweet potato and cut it into 1/2-inch cubes. Toss the cubes with 1/2 tsp ground cinnamon, a pinch of salt, and a drizzle of olive oil.

  • 4

    Trim the Brussels sprouts and cut them in half. Toss with a little olive oil, salt, and pepper.

  • 5

    Place the chicken thigh, sweet potato cubes, and Brussels sprouts on a baking sheet lined with parchment paper, ensuring even spacing for proper roasting.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges. You can turn the vegetables halfway through for even roasting.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm for a balanced, flavorful meal.

Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

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

Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

Enjoy a savory, well-balanced meal featuring tender roasted chicken thighs paired with sweet potatoes delicately spiced with cinnamon and perfectly crispy Brussels sprouts. This dish offers warmth, slight sweetness, and a satisfying crunch, making it a delicious option whether you're having it for lunch or dinner.

NUTRITION

414kcal
Protein
37.9g
Fat
14.0g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

125g Chicken Thigh (boneless, skinless)

150g Sweet Potato

100g Brussels Sprouts

1 tsp Olive Oil

1/2 tsp Ground Cinnamon

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry and season generously with salt and pepper.

  • 3

    Peel the sweet potato and cut it into 1/2-inch cubes. Toss the cubes with 1/2 tsp ground cinnamon, a pinch of salt, and a drizzle of olive oil.

  • 4

    Trim the Brussels sprouts and cut them in half. Toss with a little olive oil, salt, and pepper.

  • 5

    Place the chicken thigh, sweet potato cubes, and Brussels sprouts on a baking sheet lined with parchment paper, ensuring even spacing for proper roasting.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges. You can turn the vegetables halfway through for even roasting.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm for a balanced, flavorful meal.