Crispy Baked Chicken Thighs with Creamy Sweet Potato Mash

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

Crispy Baked Chicken Thighs with Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Creamy Sweet Potato Mash

Enjoy a delightful balance of crispy, seasoned chicken thighs paired with a velvety sweet potato mash. This dish brings a lovely mix of savory flavors and natural sweetness, finished with a drizzle of olive oil that enriches the creaminess of the mash without overwhelming the palate.

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NUTRITION

334kcal
Protein
37.3g
Fat
15.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken thigh (boneless, skinless)

100 g sweet potato

1 tsp olive oil

2 tbsp unsweetened almond milk

Seasonings: salt, pepper, garlic powder, paprika (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, garlic powder, and paprika on both sides.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Drizzle with half the olive oil.

  • 4

    Bake the chicken for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the edges become crispy.

  • 5

    Meanwhile, peel and dice the sweet potato into small cubes.

  • 6

    Boil the sweet potato cubes in a small pot of water until tender, about 10-12 minutes.

  • 7

    Drain the sweet potato and return to the pot. Add the unsweetened almond milk and the remaining olive oil, and mash until smooth. Season with a pinch of salt and pepper.

  • 8

    Plate the crispy baked chicken thigh alongside a generous serving of creamy sweet potato mash and serve warm.

Crispy Baked Chicken Thighs with Creamy Sweet Potato Mash

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

Crispy Baked Chicken Thighs with Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Creamy Sweet Potato Mash

Enjoy a delightful balance of crispy, seasoned chicken thighs paired with a velvety sweet potato mash. This dish brings a lovely mix of savory flavors and natural sweetness, finished with a drizzle of olive oil that enriches the creaminess of the mash without overwhelming the palate.

NUTRITION

334kcal
Protein
37.3g
Fat
15.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken thigh (boneless, skinless)

100 g sweet potato

1 tsp olive oil

2 tbsp unsweetened almond milk

Seasonings: salt, pepper, garlic powder, paprika (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry and season generously with salt, pepper, garlic powder, and paprika on both sides.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Drizzle with half the olive oil.

  • 4

    Bake the chicken for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the edges become crispy.

  • 5

    Meanwhile, peel and dice the sweet potato into small cubes.

  • 6

    Boil the sweet potato cubes in a small pot of water until tender, about 10-12 minutes.

  • 7

    Drain the sweet potato and return to the pot. Add the unsweetened almond milk and the remaining olive oil, and mash until smooth. Season with a pinch of salt and pepper.

  • 8

    Plate the crispy baked chicken thigh alongside a generous serving of creamy sweet potato mash and serve warm.