Crispy Baked Chicken Thighs with Roasted Sweet Potato and Broccoli

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

Crispy Baked Chicken Thighs with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potato and Broccoli

Savor the satisfying crunch of perfectly baked chicken thighs paired with the natural sweetness of roasted sweet potato and the vibrant crunch of broccoli. This well-balanced dish delivers a delightful medley of textures and flavors, accented by a hint of olive oil and your favorite spices, making it a delicious and wholesome meal.

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NUTRITION

393kcal
Protein
39.6g
Fat
14.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless, Skinless Chicken Thigh

1 small Sweet Potato

1 cup Broccoli

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides with your preferred spices such as salt, pepper, garlic powder, and paprika.

  • 3

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

  • 4

    Peel and cube the sweet potato into 1-inch pieces. In a bowl, toss the sweet potato cubes with half of the olive oil, salt, and a pinch of pepper.

  • 5

    Add the sweet potato cubes around the chicken on the baking sheet.

  • 6

    Break the broccoli into florets, and toss with the remaining olive oil, salt, and pepper. Scatter the broccoli among the chicken and sweet potato.

  • 7

    Bake everything in the oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy around the edges.

  • 8

    Remove from oven and allow to rest for a couple minutes before serving.

Crispy Baked Chicken Thighs with Roasted Sweet Potato and Broccoli

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

Crispy Baked Chicken Thighs with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potato and Broccoli

Savor the satisfying crunch of perfectly baked chicken thighs paired with the natural sweetness of roasted sweet potato and the vibrant crunch of broccoli. This well-balanced dish delivers a delightful medley of textures and flavors, accented by a hint of olive oil and your favorite spices, making it a delicious and wholesome meal.

NUTRITION

393kcal
Protein
39.6g
Fat
14.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless, Skinless Chicken Thigh

1 small Sweet Potato

1 cup Broccoli

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Season both sides with your preferred spices such as salt, pepper, garlic powder, and paprika.

  • 3

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

  • 4

    Peel and cube the sweet potato into 1-inch pieces. In a bowl, toss the sweet potato cubes with half of the olive oil, salt, and a pinch of pepper.

  • 5

    Add the sweet potato cubes around the chicken on the baking sheet.

  • 6

    Break the broccoli into florets, and toss with the remaining olive oil, salt, and pepper. Scatter the broccoli among the chicken and sweet potato.

  • 7

    Bake everything in the oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy around the edges.

  • 8

    Remove from oven and allow to rest for a couple minutes before serving.