Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potato Fries

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

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potato Fries

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potato Fries

Savor a wholesome, comforting meal featuring a tender, boneless skinless chicken thigh baked to a crisp finish, paired with roasted asparagus spears and crunchy sweet potato fries. This balanced plate is lightly seasoned and drizzled with olive oil to enhance natural flavors while meeting your protein and calorie goals.

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NUTRITION

374kcal
Protein
34.1g
Fat
14.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (200g)

1 small sweet potato (100g)

6 asparagus spears (90g)

1 tsp olive oil

1/2 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel. Rub it lightly with 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and pepper.

  • 3

    Place the chicken thigh on the baking sheet. Drizzle a little olive oil over it to encourage crisping in the oven.

  • 4

    Cut the sweet potato into thin fry-like sticks. Toss them with a splash of olive oil, salt, and pepper.

  • 5

    Arrange the sweet potato fries on one side of the baking sheet. On the other side, place the asparagus spears after lightly drizzling them with olive oil, salt, and pepper.

  • 6

    Bake in the preheated oven for approximately 25-30 minutes, flipping the sweet potato fries halfway to ensure even crispiness, until the chicken is cooked through and the vegetables are tender with a crispy edge.

  • 7

    Remove from the oven and let cool slightly before serving.

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potato Fries

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

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potato Fries

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potato Fries

Savor a wholesome, comforting meal featuring a tender, boneless skinless chicken thigh baked to a crisp finish, paired with roasted asparagus spears and crunchy sweet potato fries. This balanced plate is lightly seasoned and drizzled with olive oil to enhance natural flavors while meeting your protein and calorie goals.

NUTRITION

374kcal
Protein
34.1g
Fat
14.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (200g)

1 small sweet potato (100g)

6 asparagus spears (90g)

1 tsp olive oil

1/2 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel. Rub it lightly with 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and pepper.

  • 3

    Place the chicken thigh on the baking sheet. Drizzle a little olive oil over it to encourage crisping in the oven.

  • 4

    Cut the sweet potato into thin fry-like sticks. Toss them with a splash of olive oil, salt, and pepper.

  • 5

    Arrange the sweet potato fries on one side of the baking sheet. On the other side, place the asparagus spears after lightly drizzling them with olive oil, salt, and pepper.

  • 6

    Bake in the preheated oven for approximately 25-30 minutes, flipping the sweet potato fries halfway to ensure even crispiness, until the chicken is cooked through and the vegetables are tender with a crispy edge.

  • 7

    Remove from the oven and let cool slightly before serving.