YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Thighs with Creamy Sweet Potato and Avocado
Savor the delicious combination of a perfectly roasted, crispy chicken thigh paired with tender roasted sweet potato cubes and a silky, mashed avocado topping. This dish delivers a satisfying balance of savory and creamy textures, making it a delightful option for a wholesome meal any time of the day.
INGREDIENTS
1 piece Chicken Thigh (150g)
1 small Sweet Potato (100g)
1 quarter Avocado (50g)
1 teaspoon Olive Oil
Seasonings: Salt, Pepper, Garlic Powder (to taste)
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thigh dry and season generously with salt, pepper, and garlic powder.
Place the chicken thigh on a baking tray and drizzle with a bit of olive oil if desired to help crisp the skin.
Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper, and spread out on a separate baking sheet.
Roast both the chicken thigh and sweet potato cubes in the preheated oven. The chicken should take around 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C), and the sweet potato cubes should be tender and lightly caramelized.
While the chicken and sweet potato are roasting, scoop out the avocado flesh and mash it lightly with a pinch of salt and a squeeze of lemon juice, if available.
Plate the crispy roasted chicken thigh alongside a serving of roasted sweet potato cubes, and top or serve on the side with the creamy mashed avocado.
Enjoy your balanced meal that packs approximately 40.5 grams of protein and around 510 calories!