Name: Crispy Baked Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp smoked paprika

Crispy Baked Chicken Thighs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Vegetables

Oven-roasted chicken thighs seasoned with aromatic herbs and served alongside a vibrant medley of caramelized broccoli and sweet potatoes.

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NUTRITION

Protein

38.3g

Fat

26.2g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp smoked paprika

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PREPARATION

1
Preheat oven to 425°F (220°C).
2
Toss the cubed sweet potatoes, broccoli, and bell peppers with half the olive oil and a pinch of salt on a large sheet pan.
3
Pat chicken thighs dry and rub with the remaining olive oil, garlic powder, oregano, smoked paprika, salt, and pepper.
4
Place the chicken on the sheet pan, nestling it among the vegetables.
5
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.
6
Let the chicken rest for 5 minutes before serving to ensure a juicy texture.