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

Pan-seared chicken thighs and succulent prawns paired with oven-roasted sweet potatoes and broccoli, finished with a squeeze of lemon for a vibrant, zesty bite.

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NUTRITION

397kcal
Protein
37.9g
Fat
15.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Boneless Skinless Chicken Thighs

1.4 oz Raw Prawns (peeled and deveined)

100g Sweet Potato (cubed)

1.5 cups Broccoli Florets

2 tsp Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of avocado oil, salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and tender.

  • 4

    While vegetables roast, season the chicken thighs and prawns with sea salt, cracked pepper, and a pinch of smoked paprika.

  • 5

    Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the chicken thighs for about 5 to 6 minutes per side until they reach an internal temperature of 165°F.

  • 7

    Add the prawns to the skillet during the final 3 minutes of cooking, searing until they are pink, opaque, and slightly curled.

  • 8

    Plate the seared proteins alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

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

Pan-seared chicken thighs and succulent prawns paired with oven-roasted sweet potatoes and broccoli, finished with a squeeze of lemon for a vibrant, zesty bite.

NUTRITION

397kcal
Protein
37.9g
Fat
15.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Boneless Skinless Chicken Thighs

1.4 oz Raw Prawns (peeled and deveined)

100g Sweet Potato (cubed)

1.5 cups Broccoli Florets

2 tsp Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of avocado oil, salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20 minutes until the edges are golden and tender.

  • 4

    While vegetables roast, season the chicken thighs and prawns with sea salt, cracked pepper, and a pinch of smoked paprika.

  • 5

    Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Sear the chicken thighs for about 5 to 6 minutes per side until they reach an internal temperature of 165°F.

  • 7

    Add the prawns to the skillet during the final 3 minutes of cooking, searing until they are pink, opaque, and slightly curled.

  • 8

    Plate the seared proteins alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.