Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a perfectly balanced dinner featuring crispy, oven-roasted chicken thighs paired with caramelized Brussels sprouts and tender sweet potatoes. This dish is a delightful blend of textures and flavors—a satisfying combination of savory, slightly sweet, and hearty roasted vegetables that make a warming meal.

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NUTRITION

453kcal
Protein
37.4g
Fat
20.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Thigh (skinless, boneless)

1 cup Brussels Sprouts (88g), halved

1 medium Sweet Potato (100g), cubed

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Rub with olive oil, then season generously with salt, black pepper, and garlic powder.

  • 3

    Prepare the vegetables: Halve the Brussels sprouts and cube the sweet potato. Toss them with a small drizzle of olive oil, a pinch of salt, and a bit more garlic powder if desired.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper. Arrange the Brussels sprouts and sweet potatoes around the chicken, ensuring even spacing for uniform roasting.

  • 5

    Roast everything in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through with a crispy exterior and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a perfectly balanced dinner featuring crispy, oven-roasted chicken thighs paired with caramelized Brussels sprouts and tender sweet potatoes. This dish is a delightful blend of textures and flavors—a satisfying combination of savory, slightly sweet, and hearty roasted vegetables that make a warming meal.

NUTRITION

453kcal
Protein
37.4g
Fat
20.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Thigh (skinless, boneless)

1 cup Brussels Sprouts (88g), halved

1 medium Sweet Potato (100g), cubed

1 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Rub with olive oil, then season generously with salt, black pepper, and garlic powder.

  • 3

    Prepare the vegetables: Halve the Brussels sprouts and cube the sweet potato. Toss them with a small drizzle of olive oil, a pinch of salt, and a bit more garlic powder if desired.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper. Arrange the Brussels sprouts and sweet potatoes around the chicken, ensuring even spacing for uniform roasting.

  • 5

    Roast everything in the preheated oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through with a crispy exterior and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.