Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

Savor a beautifully roasted chicken thigh seasoned with fragrant herbs, paired with perfectly crispy Brussels sprouts and tender sweet potato cubes. This dish delights with a harmonious blend of savory and slightly sweet flavors, offering a wholesome meal that nourishes both body and soul.

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NUTRITION

406kcal
Protein
35.2g
Fat
20.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (170g)

1 cup Brussels Sprouts (88g)

0.5 medium Sweet Potato (100g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

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 with paper towels and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a small bowl, toss Brussels sprouts (halved if large) and diced sweet potato cubes with olive oil, salt, and pepper.

  • 4

    On a baking sheet, arrange the seasoned chicken thigh and spread the Brussels sprouts and sweet potato evenly around it.

  • 5

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through for even crisping, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potato

Savor a beautifully roasted chicken thigh seasoned with fragrant herbs, paired with perfectly crispy Brussels sprouts and tender sweet potato cubes. This dish delights with a harmonious blend of savory and slightly sweet flavors, offering a wholesome meal that nourishes both body and soul.

NUTRITION

406kcal
Protein
35.2g
Fat
20.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (170g)

1 cup Brussels Sprouts (88g)

0.5 medium Sweet Potato (100g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels and season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a small bowl, toss Brussels sprouts (halved if large) and diced sweet potato cubes with olive oil, salt, and pepper.

  • 4

    On a baking sheet, arrange the seasoned chicken thigh and spread the Brussels sprouts and sweet potato evenly around it.

  • 5

    Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through for even crisping, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, and serve warm.