Sheet Pan Crispy 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.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a vibrant sheet pan meal featuring perfectly crisp chicken thighs alongside caramelized roasted sweet potatoes and tender broccoli florets. This balanced plate offers a delightful mix of savory, sweet, and fresh flavors, all roasted to perfection on a single tray for effortless cleanup.

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NUTRITION

447kcal
Protein
49.7g
Fat
20.3g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces boneless skinless chicken thighs

1 small sweet potato

1 cup broccoli florets

0.5 tablespoon olive oil

0.25 teaspoon salt

0.25 teaspoon black pepper

0.5 teaspoon garlic powder

0.5 teaspoon paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel. In a small bowl, mix salt, black pepper, garlic powder, and paprika.

  • 3

    Drizzle the chicken thighs and chopped sweet potato cubes with olive oil, then sprinkle with the spice mix. Toss gently to coat evenly.

  • 4

    Spread the seasoned chicken thighs, sweet potato cubes, and broccoli florets in a single layer on the sheet pan.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 6

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

Sheet Pan Crispy 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.

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a vibrant sheet pan meal featuring perfectly crisp chicken thighs alongside caramelized roasted sweet potatoes and tender broccoli florets. This balanced plate offers a delightful mix of savory, sweet, and fresh flavors, all roasted to perfection on a single tray for effortless cleanup.

NUTRITION

447kcal
Protein
49.7g
Fat
20.3g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

8 ounces boneless skinless chicken thighs

1 small sweet potato

1 cup broccoli florets

0.5 tablespoon olive oil

0.25 teaspoon salt

0.25 teaspoon black pepper

0.5 teaspoon garlic powder

0.5 teaspoon paprika

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken thighs dry with a paper towel. In a small bowl, mix salt, black pepper, garlic powder, and paprika.

  • 3

    Drizzle the chicken thighs and chopped sweet potato cubes with olive oil, then sprinkle with the spice mix. Toss gently to coat evenly.

  • 4

    Spread the seasoned chicken thighs, sweet potato cubes, and broccoli florets in a single layer on the sheet pan.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 6

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