Herb-Roasted Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

Savor the comforting combination of herb-roasted chicken thighs paired with a vibrant medley of steamed broccoli and creamy sweet potato mash. The mash is enriched with a touch of tangy Greek yogurt and a sprinkle of toasted almonds for a delightful crunch, blending savory and subtle sweetness in every bite.

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NUTRITION

529kcal
Protein
43.6g
Fat
24.6g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Boneless, Skinless)

100g Sweet Potato

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

5 pieces Sliced Almonds

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the chicken thighs with chopped fresh rosemary, thyme, minced garlic, olive oil, salt, and pepper. Rub the herbs evenly over the chicken.

  • 3

    Place the seasoned chicken thighs on a baking sheet and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, peel and cut the sweet potato into chunks. Boil until tender for about 10-12 minutes.

  • 5

    Drain the sweet potato and mash it until smooth. Stir in the nonfat Greek yogurt to achieve a creamy consistency, and season with a pinch of salt and pepper.

  • 6

    Steam the broccoli until it is tender yet crisp, approximately 5-7 minutes.

  • 7

    Plate the dish by serving the herb-roasted chicken thighs alongside a generous scoop of sweet potato mash and steamed broccoli. Garnish the mash with the sliced almonds.

  • 8

    Serve warm and enjoy your well-balanced dinner.

Herb-Roasted Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

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

Herb-Roasted Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

Savor the comforting combination of herb-roasted chicken thighs paired with a vibrant medley of steamed broccoli and creamy sweet potato mash. The mash is enriched with a touch of tangy Greek yogurt and a sprinkle of toasted almonds for a delightful crunch, blending savory and subtle sweetness in every bite.

NUTRITION

529kcal
Protein
43.6g
Fat
24.6g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs (Boneless, Skinless)

100g Sweet Potato

1 cup Broccoli

1/4 cup Nonfat Greek Yogurt

5 pieces Sliced Almonds

1 Tbsp Fresh Rosemary

1 Tbsp Fresh Thyme

2 cloves Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the chicken thighs with chopped fresh rosemary, thyme, minced garlic, olive oil, salt, and pepper. Rub the herbs evenly over the chicken.

  • 3

    Place the seasoned chicken thighs on a baking sheet and roast in the oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, peel and cut the sweet potato into chunks. Boil until tender for about 10-12 minutes.

  • 5

    Drain the sweet potato and mash it until smooth. Stir in the nonfat Greek yogurt to achieve a creamy consistency, and season with a pinch of salt and pepper.

  • 6

    Steam the broccoli until it is tender yet crisp, approximately 5-7 minutes.

  • 7

    Plate the dish by serving the herb-roasted chicken thighs alongside a generous scoop of sweet potato mash and steamed broccoli. Garnish the mash with the sliced almonds.

  • 8

    Serve warm and enjoy your well-balanced dinner.