YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken Thighs with Roasted Sweet Potatoes and Green Beans
Enjoy a balanced sheet pan dinner featuring tender, crispy chicken thighs, sweet roasted sweet potatoes, and crisp green beans—all enhanced with savory spices and a drizzle of heart-healthy olive oil. This one-pan meal is designed to satisfy your hunger while keeping your macros in check.
INGREDIENTS
2 boneless, skinless chicken thighs (~225g total)
1 cup diced sweet potato (~133g)
1 cup green beans (~125g)
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F.
Line a large sheet pan with parchment paper for easy cleanup.
In a small bowl, mix together garlic powder, smoked paprika, salt, and pepper.
Place the chicken thighs on one side of the sheet pan. Drizzle with a teaspoon of olive oil and sprinkle half of the spice mix over them.
On the other side of the pan, spread out the diced sweet potatoes and green beans. Drizzle with the remaining olive oil (if desired, you can add another teaspoon for more roasted flavor) and sprinkle the remaining spice mix evenly over the vegetables.
Toss the vegetables gently with your hands or a spatula to ensure even coating of oil and spices.
Place the sheet pan in the oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.
Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your balanced, macro-friendly meal.