Crispy Baked 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 Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty dinner featuring succulent, crispy baked chicken thighs paired with tender roasted sweet potatoes and perfectly roasted broccoli. This dish delivers bold flavors and a satisfying crunch, all within a balanced and wholesome meal.

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NUTRITION

414kcal
Protein
39.7g
Fat
15.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces skinless, boneless Chicken Thigh

1 medium Sweet Potato (about 150g)

1 cup Broccoli (chopped, about 91g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Rub them lightly with olive oil, then season evenly with garlic powder, salt, and black pepper.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper.

  • 4

    Wash the sweet potato and cut it into 1-inch cubes. Toss the cubes with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the sweet potato cubes onto another baking sheet in a single layer.

  • 6

    Place both the chicken and sweet potato sheets in the oven. Roast the chicken for about 25-30 minutes until the skin crisps up and the internal temperature reaches 165°F. Roast the sweet potatoes for about 25-30 minutes until tender and slightly caramelized.

  • 7

    While the chicken and sweet potatoes are roasting, steam or lightly sauté the broccoli until it is bright green and just tender, about 5-7 minutes.

  • 8

    Plate the crispy baked chicken thighs with a side of roasted sweet potatoes and broccoli. Serve immediately and enjoy!

Crispy Baked 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 Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty dinner featuring succulent, crispy baked chicken thighs paired with tender roasted sweet potatoes and perfectly roasted broccoli. This dish delivers bold flavors and a satisfying crunch, all within a balanced and wholesome meal.

NUTRITION

414kcal
Protein
39.7g
Fat
15.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces skinless, boneless Chicken Thigh

1 medium Sweet Potato (about 150g)

1 cup Broccoli (chopped, about 91g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry with a paper towel. Rub them lightly with olive oil, then season evenly with garlic powder, salt, and black pepper.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper.

  • 4

    Wash the sweet potato and cut it into 1-inch cubes. Toss the cubes with a pinch of salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the sweet potato cubes onto another baking sheet in a single layer.

  • 6

    Place both the chicken and sweet potato sheets in the oven. Roast the chicken for about 25-30 minutes until the skin crisps up and the internal temperature reaches 165°F. Roast the sweet potatoes for about 25-30 minutes until tender and slightly caramelized.

  • 7

    While the chicken and sweet potatoes are roasting, steam or lightly sauté the broccoli until it is bright green and just tender, about 5-7 minutes.

  • 8

    Plate the crispy baked chicken thighs with a side of roasted sweet potatoes and broccoli. Serve immediately and enjoy!