YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Thighs with Steamed Green Beans and Sweet Potato
Enjoy tender, oven-baked chicken thighs paired with lightly steamed green beans and a side of naturally sweet roasted sweet potato. Each bite brings a harmonious balance of savory and sweet, with a hint of herb-infused olive oil to round out the dish.
INGREDIENTS
7 oz Skinless Chicken Thighs (approx. 200g)
100g Sweet Potato (baked)
100g Green Beans (steamed)
1 tsp Olive Oil
Herbs and Spices to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry and season both sides with your choice of herbs and spices (such as rosemary, thyme, and garlic powder).
Place the seasoned chicken thighs on a baking tray lined with parchment paper and bake for 25-30 minutes or until fully cooked.
Meanwhile, peel and cube the sweet potato into 1-inch pieces, then toss lightly with a pinch of salt and a few herbs if desired. Roast the sweet potato in the oven or steam until tender.
Steam the green beans for about 5-7 minutes until they are bright green and just tender.
Once the green beans are done, toss them with 1 teaspoon of olive oil and a pinch of salt.
Plate the roasted chicken thighs alongside the steamed green beans and sweet potato cubes, and serve warm.