Oven-Baked Chicken Thighs with Roasted Sweet Potatoes and Asparagus

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

Oven-Baked Chicken Thighs with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Sweet Potatoes and Asparagus

Enjoy tender, juicy chicken thighs seasoned with aromatic herbs, roasted to perfection alongside naturally sweet potatoes and crisp asparagus spears. This dish features a satisfying balance of flavors and textures, ideal for a nourishing evening meal that supports your fitness goals.

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NUTRITION

450kcal
Protein
40g
Fat
18.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thigh

1/2 medium Sweet Potato (approx. 150g)

8 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry and season it generously with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 3

    Peel and cut the sweet potato into 1/2-inch thick rounds or small cubes. Trim the asparagus spears.

  • 4

    Place the chicken, sweet potato, and asparagus on a baking sheet. Drizzle the olive oil evenly over the sweet potato and asparagus (reserve a tiny drizzle on the chicken if desired).

  • 5

    Toss the sweet potato and asparagus lightly to coat with olive oil and seasonings. Arrange them around the chicken for even roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, flipping the vegetables midway through.

  • 7

    Check the internal temperature of the chicken (it should reach at least 165°F) before serving.

  • 8

    Allow the dish to rest for a few minutes before plating. Enjoy your balanced, flavorful dinner!

Oven-Baked Chicken Thighs with Roasted Sweet Potatoes and Asparagus

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

Oven-Baked Chicken Thighs with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Oven-Baked Chicken Thighs with Roasted Sweet Potatoes and Asparagus

Enjoy tender, juicy chicken thighs seasoned with aromatic herbs, roasted to perfection alongside naturally sweet potatoes and crisp asparagus spears. This dish features a satisfying balance of flavors and textures, ideal for a nourishing evening meal that supports your fitness goals.

NUTRITION

450kcal
Protein
40g
Fat
18.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

7 ounces Boneless Skinless Chicken Thigh

1/2 medium Sweet Potato (approx. 150g)

8 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry and season it generously with salt, black pepper, garlic powder, dried thyme, and dried rosemary.

  • 3

    Peel and cut the sweet potato into 1/2-inch thick rounds or small cubes. Trim the asparagus spears.

  • 4

    Place the chicken, sweet potato, and asparagus on a baking sheet. Drizzle the olive oil evenly over the sweet potato and asparagus (reserve a tiny drizzle on the chicken if desired).

  • 5

    Toss the sweet potato and asparagus lightly to coat with olive oil and seasonings. Arrange them around the chicken for even roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, flipping the vegetables midway through.

  • 7

    Check the internal temperature of the chicken (it should reach at least 165°F) before serving.

  • 8

    Allow the dish to rest for a few minutes before plating. Enjoy your balanced, flavorful dinner!