Crispy Cinnamon Chicken Thighs with Roasted Sweet Potatoes and Green Beans

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

Crispy Cinnamon Chicken Thighs with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Cinnamon Chicken Thighs with Roasted Sweet Potatoes and Green Beans

Enjoy the vibrant flavors of tender, crispy chicken thighs lightly dusted with cinnamon, paired with perfectly roasted sweet potatoes and fresh green beans. This well-balanced plate delivers a satisfying crunch and a burst of warmth with each bite, making it a delightful option for a wholesome dinner.

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NUTRITION

486kcal
Protein
45.8g
Fat
23.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2 chicken thighs (skinless, boneless, ~85g each)

1 small sweet potato (~100g)

1 cup green beans (~125g)

2 teaspoons olive oil

1/2 teaspoon cinnamon

Pinch of salt

Pinch of pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry and season both sides with a pinch of salt, pepper, and cinnamon.

  • 3

    Heat 1 teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until they develop a golden crust.

  • 4

    While the chicken is searing, peel and cube the sweet potato into small, uniform pieces and trim the ends of the green beans.

  • 5

    Place the sweet potato cubes and green beans on a baking sheet. Drizzle with the remaining teaspoon of olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 6

    Once the chicken is seared, transfer the skillet to the oven alongside the baking sheet. Roast the chicken and vegetables for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let the chicken rest for a couple of minutes before serving. Plate the chicken thighs with a generous serving of roasted sweet potatoes and green beans.

Crispy Cinnamon Chicken Thighs with Roasted Sweet Potatoes and Green Beans

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

Crispy Cinnamon Chicken Thighs with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Cinnamon Chicken Thighs with Roasted Sweet Potatoes and Green Beans

Enjoy the vibrant flavors of tender, crispy chicken thighs lightly dusted with cinnamon, paired with perfectly roasted sweet potatoes and fresh green beans. This well-balanced plate delivers a satisfying crunch and a burst of warmth with each bite, making it a delightful option for a wholesome dinner.

NUTRITION

486kcal
Protein
45.8g
Fat
23.2g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

2 chicken thighs (skinless, boneless, ~85g each)

1 small sweet potato (~100g)

1 cup green beans (~125g)

2 teaspoons olive oil

1/2 teaspoon cinnamon

Pinch of salt

Pinch of pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thighs dry and season both sides with a pinch of salt, pepper, and cinnamon.

  • 3

    Heat 1 teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until they develop a golden crust.

  • 4

    While the chicken is searing, peel and cube the sweet potato into small, uniform pieces and trim the ends of the green beans.

  • 5

    Place the sweet potato cubes and green beans on a baking sheet. Drizzle with the remaining teaspoon of olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 6

    Once the chicken is seared, transfer the skillet to the oven alongside the baking sheet. Roast the chicken and vegetables for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let the chicken rest for a couple of minutes before serving. Plate the chicken thighs with a generous serving of roasted sweet potatoes and green beans.