Crispy Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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

Crispy Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a delightful plate featuring tender, crispy chicken thighs glazed in a tangy honey-mustard sauce, paired with caramelized Brussels sprouts and sweet potatoes roasted to perfection. A vibrant blend of savory and subtly sweet flavors makes this dish an irresistible dinner option.

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NUTRITION

445kcal
Protein
40.2g
Fat
15g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

150g Boneless Skinless Chicken Thigh

1 tbsp Honey

1 tsp Dijon Mustard

1 cup Brussels Sprouts

0.5 cup Diced Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper to create the glaze.

  • 3

    Pat the chicken thigh dry and brush both sides generously with half of the honey-mustard glaze.

  • 4

    Place the chicken on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the Brussels sprouts and diced sweet potato with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Halfway through cooking, brush the chicken with the remaining glaze for additional flavor and crispiness.

  • 9

    Once done, remove from the oven and let the chicken rest for a few minutes before serving.

Crispy Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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

Crispy Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Honey-Mustard Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a delightful plate featuring tender, crispy chicken thighs glazed in a tangy honey-mustard sauce, paired with caramelized Brussels sprouts and sweet potatoes roasted to perfection. A vibrant blend of savory and subtly sweet flavors makes this dish an irresistible dinner option.

NUTRITION

445kcal
Protein
40.2g
Fat
15g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

150g Boneless Skinless Chicken Thigh

1 tbsp Honey

1 tsp Dijon Mustard

1 cup Brussels Sprouts

0.5 cup Diced Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper to create the glaze.

  • 3

    Pat the chicken thigh dry and brush both sides generously with half of the honey-mustard glaze.

  • 4

    Place the chicken on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the Brussels sprouts and diced sweet potato with a pinch of salt, pepper, and a drizzle of olive oil.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Halfway through cooking, brush the chicken with the remaining glaze for additional flavor and crispiness.

  • 9

    Once done, remove from the oven and let the chicken rest for a few minutes before serving.