YOUR SOLIN GENERATED RECIPE
Baked Chicken Thighs with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts
Savor the warm, inviting flavors of oven-roasted chicken thighs paired with cinnamon-infused sweet potatoes and perfectly crispy Brussels sprouts. This balanced dish offers a delightful mix of savory and sweet, making each bite as nourishing as it is comforting.
INGREDIENTS
175g Chicken Thigh (boneless, skinless)
150g Sweet Potato
80g Brussels Sprouts
1 tsp Olive Oil
1/2 tsp Ground Cinnamon
1/2 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper. Toss Brussels sprouts with olive oil, salt, and pepper, and spread them out in a single layer on one side of the baking sheet.
In a bowl, season the chicken thigh with garlic powder, a pinch of salt, and pepper. Place it on the baking sheet on the other side.
Peel and cube the sweet potato into 1-inch pieces. In a separate bowl, toss the sweet potatoes with ground cinnamon, a dash of salt and pepper, and a small drizzle of olive oil if desired.
Spread the sweet potato cubes on a second baking sheet or alongside the other ingredients if space allows. Make sure they are in a single layer for even roasting.
Place both baking sheets in the oven. Roast the Brussels sprouts and chicken thigh for about 25-30 minutes, turning the Brussels sprouts halfway through. Roast the sweet potatoes for 30-35 minutes until tender and slightly caramelized.
Once cooked, assemble your plate by serving the chicken thigh with a side of cinnamon-spiced sweet potatoes and crispy Brussels sprouts.
Enjoy your delicious, balanced meal!