Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potato and Creamy Avocado

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

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potato and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potato and Creamy Avocado

Enjoy a balanced dish featuring a perfectly seared chicken thigh with a crispy exterior paired with tender roasted sweet potato cubes and a silky, refreshing avocado topping. This plate offers a delightful mix of savory and subtly sweet flavors, ideal for a satisfying meal.

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NUTRITION

440kcal
Protein
34g
Fat
23.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Thigh (Boneless, Skinless)

1/2 medium Sweet Potato

1/4 Avocado

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet for the sweet potato.

  • 2

    Pat the chicken thigh dry and season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Sear the chicken thigh for about 5-7 minutes on each side until golden and cooked through.

  • 5

    While the chicken cooks, peel and cube the sweet potato. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20 minutes or until tender and slightly caramelized.

  • 7

    In a small bowl, scoop out the avocado flesh and mash with a fork, adding a pinch of salt (and a squeeze of lemon juice if desired) for extra flavor.

  • 8

    To serve, plate the roasted sweet potato, place the crispy chicken thigh on top or alongside, and add a dollop of creamy avocado. Enjoy your balanced, delicious meal!

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potato and Creamy Avocado

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

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potato and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Chicken Thighs with Roasted Sweet Potato and Creamy Avocado

Enjoy a balanced dish featuring a perfectly seared chicken thigh with a crispy exterior paired with tender roasted sweet potato cubes and a silky, refreshing avocado topping. This plate offers a delightful mix of savory and subtly sweet flavors, ideal for a satisfying meal.

NUTRITION

440kcal
Protein
34g
Fat
23.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Thigh (Boneless, Skinless)

1/2 medium Sweet Potato

1/4 Avocado

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet for the sweet potato.

  • 2

    Pat the chicken thigh dry and season with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Sear the chicken thigh for about 5-7 minutes on each side until golden and cooked through.

  • 5

    While the chicken cooks, peel and cube the sweet potato. Toss the cubes with a drizzle of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20 minutes or until tender and slightly caramelized.

  • 7

    In a small bowl, scoop out the avocado flesh and mash with a fork, adding a pinch of salt (and a squeeze of lemon juice if desired) for extra flavor.

  • 8

    To serve, plate the roasted sweet potato, place the crispy chicken thigh on top or alongside, and add a dollop of creamy avocado. Enjoy your balanced, delicious meal!