Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

Enjoy succulent seared chicken thighs paired with crispy roasted broccoli and tender sweet potato, all elevated with a light, tangy nonfat Greek yogurt drizzle. This dish offers a comforting balance of flavors and textures perfect for a nutritious dinner.

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NUTRITION

487kcal
Protein
46.1g
Fat
19.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

150g Boneless, Skinless Chicken Thigh

1 teaspoon Olive Oil

100g Sweet Potato

1 cup Broccoli

1/8 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt and a few drops of olive oil, then spread on a baking tray.

  • 3

    Cut broccoli into florets, lightly season with salt, and add to the baking tray with the sweet potato.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly crispy at the edges.

  • 5

    Meanwhile, pat the chicken thigh dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Add 1 teaspoon olive oil, then sear the chicken thigh for about 5-6 minutes per side until golden brown and cooked through.

  • 7

    Once everything is cooked, plate the seared chicken thigh alongside the roasted sweet potato and broccoli.

  • 8

    Top the chicken lightly with 1/8 cup of nonfat Greek yogurt for a tangy finish, and serve immediately.

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

Enjoy succulent seared chicken thighs paired with crispy roasted broccoli and tender sweet potato, all elevated with a light, tangy nonfat Greek yogurt drizzle. This dish offers a comforting balance of flavors and textures perfect for a nutritious dinner.

NUTRITION

487kcal
Protein
46.1g
Fat
19.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

150g Boneless, Skinless Chicken Thigh

1 teaspoon Olive Oil

100g Sweet Potato

1 cup Broccoli

1/8 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt and a few drops of olive oil, then spread on a baking tray.

  • 3

    Cut broccoli into florets, lightly season with salt, and add to the baking tray with the sweet potato.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes or until tender and slightly crispy at the edges.

  • 5

    Meanwhile, pat the chicken thigh dry and season with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Add 1 teaspoon olive oil, then sear the chicken thigh for about 5-6 minutes per side until golden brown and cooked through.

  • 7

    Once everything is cooked, plate the seared chicken thigh alongside the roasted sweet potato and broccoli.

  • 8

    Top the chicken lightly with 1/8 cup of nonfat Greek yogurt for a tangy finish, and serve immediately.