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.

Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a flavorful plate of oven-roasted chicken thighs with a light, crispy almond flour coating, paired with perfectly tender roasted sweet potatoes and vibrant broccoli florets. This dish offers a satisfying crunch, natural sweetness, and earthy greens to delight your taste buds while keeping the meal balanced and within your nutritional goals.

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NUTRITION

417kcal
Protein
40.3g
Fat
16.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

160g boneless, skinless Chicken Thigh

1 tbsp Almond Flour

120g Sweet Potato

120g Broccoli Florets

1 tsp Olive Oil

Spices: Salt, Pepper, Paprika, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine almond flour with salt, pepper, paprika, and garlic powder.

  • 3

    Pat the chicken thigh dry with paper towels. Dredge it lightly in the almond flour mixture, ensuring an even thin coating.

  • 4

    Chop the sweet potato into uniform cubes (about 1/2-inch) and separate the broccoli into bite-sized florets.

  • 5

    Place the chicken thigh on one side of the baking sheet. On the other side, toss the sweet potato cubes and broccoli florets with olive oil, and season with salt and pepper.

  • 6

    Roast in the preheated oven for 25-30 minutes, turning the vegetables once midway through the cooking time. Ensure the chicken is cooked through (internal temperature of 165°F) and has a crispy exterior.

  • 7

    Once done, remove from the oven and let rest for a few minutes before serving. Enjoy your meal while hot.

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.

Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a flavorful plate of oven-roasted chicken thighs with a light, crispy almond flour coating, paired with perfectly tender roasted sweet potatoes and vibrant broccoli florets. This dish offers a satisfying crunch, natural sweetness, and earthy greens to delight your taste buds while keeping the meal balanced and within your nutritional goals.

NUTRITION

417kcal
Protein
40.3g
Fat
16.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

160g boneless, skinless Chicken Thigh

1 tbsp Almond Flour

120g Sweet Potato

120g Broccoli Florets

1 tsp Olive Oil

Spices: Salt, Pepper, Paprika, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine almond flour with salt, pepper, paprika, and garlic powder.

  • 3

    Pat the chicken thigh dry with paper towels. Dredge it lightly in the almond flour mixture, ensuring an even thin coating.

  • 4

    Chop the sweet potato into uniform cubes (about 1/2-inch) and separate the broccoli into bite-sized florets.

  • 5

    Place the chicken thigh on one side of the baking sheet. On the other side, toss the sweet potato cubes and broccoli florets with olive oil, and season with salt and pepper.

  • 6

    Roast in the preheated oven for 25-30 minutes, turning the vegetables once midway through the cooking time. Ensure the chicken is cooked through (internal temperature of 165°F) and has a crispy exterior.

  • 7

    Once done, remove from the oven and let rest for a few minutes before serving. Enjoy your meal while hot.