Herb-Roasted 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.

Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Savor the delightful combination of herb-roasted chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli. This dish offers a perfect balance of savory, earthy, and naturally sweet flavors enhanced by fresh garlic and aromatic herbs, delivering a wholesome and satisfying dinner.

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NUTRITION

479kcal
Protein
46.7g
Fat
14.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (200g total)

1 medium Sweet Potato (150g)

1 cup Broccoli Florets (90g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create an herb marinade.

  • 3

    Place the chicken thighs in a baking dish and brush them generously with the herb mixture.

  • 4

    Peel and cube the sweet potato, then toss with a little salt and pepper.

  • 5

    On a baking sheet, spread out the sweet potato cubes and broccoli florets. Drizzle lightly with any remaining herb mixture if desired.

  • 6

    Place the chicken thighs in the oven along with the vegetables. Roast the chicken for about 25-30 minutes and the vegetables for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Once cooked, remove everything from the oven; let the chicken rest for a few minutes before serving along with the roasted vegetables.

Herb-Roasted 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.

Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Savor the delightful combination of herb-roasted chicken thighs paired with tender roasted sweet potatoes and vibrant broccoli. This dish offers a perfect balance of savory, earthy, and naturally sweet flavors enhanced by fresh garlic and aromatic herbs, delivering a wholesome and satisfying dinner.

NUTRITION

479kcal
Protein
46.7g
Fat
14.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (200g total)

1 medium Sweet Potato (150g)

1 cup Broccoli Florets (90g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic, minced

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create an herb marinade.

  • 3

    Place the chicken thighs in a baking dish and brush them generously with the herb mixture.

  • 4

    Peel and cube the sweet potato, then toss with a little salt and pepper.

  • 5

    On a baking sheet, spread out the sweet potato cubes and broccoli florets. Drizzle lightly with any remaining herb mixture if desired.

  • 6

    Place the chicken thighs in the oven along with the vegetables. Roast the chicken for about 25-30 minutes and the vegetables for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Once cooked, remove everything from the oven; let the chicken rest for a few minutes before serving along with the roasted vegetables.