Name: BBQ Chicken Leg and Thigh Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 whole chicken drumstick; 1 whole chicken thigh; 0.25 tsp avocado oil; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tbsp BBQ sauce; 0.25 small Yukon gold potato; 0.25 tsp ghee; 1 tbsp almond milk; 1 cup mixed vegetables

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

YOUR SOLIN GENERATED RECIPE

BBQ Chicken Leg and Thigh Dinner

Oven-roasted chicken quarters glazed in a smoky date-sweetened BBQ sauce, paired with creamy mashed gold potatoes and vibrant steamed garden vegetables.

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NUTRITION

Protein

43.5g

Fat

26.8g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

1 whole chicken drumstick

1 whole chicken thigh

0.25 tsp avocado oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tbsp BBQ sauce

0.25 small Yukon gold potato

0.25 tsp ghee

1 tbsp almond milk

1 cup mixed vegetables

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Pat the chicken drumstick and thigh dry; rub with avocado oil, sea salt, black pepper, and garlic powder.
3
Place chicken on a parchment-lined baking sheet and roast for 25 minutes.
4
While chicken roasts, peel and dice the potato into 1-inch chunks.
5
Boil the potato in salted water for 12-15 minutes until fork-tender, then drain.
6
Mash the potato with ghee and almond milk until smooth and creamy.
7
Steam the mixed vegetables for 5-7 minutes until tender-crisp.
8
Brush the chicken with BBQ sauce and return to the oven for 5 minutes until the glaze is bubbly.
9
Serve the BBQ chicken alongside the mashed potatoes and steamed vegetables.