YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Roasted Broccoli and Sweet Potato
Pan-seared chicken thighs served with oven-roasted broccoli florets and tender sweet potato wedges, finished with a dusting of smoky paprika.
INGREDIENTS
6.5 oz Boneless Skinless Chicken Thighs
150g Sweet Potato, cubed
150g Broccoli florets
1.5 tsp Extra Virgin Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Place the cubed sweet potatoes and broccoli florets on the sheet, drizzle with half of the olive oil, and season with salt and pepper.
Roast the vegetables for 20 to 25 minutes until the sweet potatoes are fork-tender and the broccoli edges are slightly charred.
While the vegetables roast, season the chicken thighs evenly with garlic powder, smoked paprika, salt, and pepper.
Heat the remaining olive oil in a large skillet over medium-high heat.
Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it rest for 3 minutes to lock in the juices.
Serve the seared chicken thighs alongside the roasted vegetables for a balanced, clean-eating dinner.