Roasted Chicken Thighs with Sweet Potato and Squash

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

Roasted Chicken Thighs with Sweet Potato and Squash

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Sweet Potato and Squash

Oven-roasted chicken thighs seasoned with smoky paprika, served alongside caramelized sweet potato and acorn squash over a bed of tender wilted spinach.

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NUTRITION

506kcal
Protein
34.2g
Fat
27.0g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup sweet potato

0.5 cup acorn squash

2 cup fresh spinach

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and acorn squash, then dice them into uniform 1-inch cubes to ensure even roasting.

  • 3

    In a large mixing bowl, combine the chicken thighs, cubed sweet potato, and acorn squash.

  • 4

    Drizzle with 0.75 tablespoons of extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, then toss until well-coated.

  • 5

    Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded so they roast rather than steam.

  • 6

    Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

  • 7

    While the chicken rests, heat the remaining 0.25 tablespoons of olive oil in a skillet over medium heat and sauté the spinach for 1-2 minutes until just wilted.

  • 8

    Plate the roasted chicken and vegetables over the warm bed of spinach and serve immediately.

Roasted Chicken Thighs with Sweet Potato and Squash

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

Roasted Chicken Thighs with Sweet Potato and Squash

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Sweet Potato and Squash

Oven-roasted chicken thighs seasoned with smoky paprika, served alongside caramelized sweet potato and acorn squash over a bed of tender wilted spinach.

NUTRITION

506kcal
Protein
34.2g
Fat
27.0g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup sweet potato

0.5 cup acorn squash

2 cup fresh spinach

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and acorn squash, then dice them into uniform 1-inch cubes to ensure even roasting.

  • 3

    In a large mixing bowl, combine the chicken thighs, cubed sweet potato, and acorn squash.

  • 4

    Drizzle with 0.75 tablespoons of extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, then toss until well-coated.

  • 5

    Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded so they roast rather than steam.

  • 6

    Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

  • 7

    While the chicken rests, heat the remaining 0.25 tablespoons of olive oil in a skillet over medium heat and sauté the spinach for 1-2 minutes until just wilted.

  • 8

    Plate the roasted chicken and vegetables over the warm bed of spinach and serve immediately.