Seared Chicken Thighs with Roasted Sweet Potato and Steamed Broccoli

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

Seared Chicken Thighs with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Sweet Potato and Steamed Broccoli

Pan-seared chicken thighs served with cubed roasted sweet potatoes and vibrant steamed broccoli, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

434kcal
Protein
35.9g
Fat
13.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

1.25 cups cubed Sweet Potato

1 cup Broccoli florets

1.5 tsp Avocado Oil

0.5 tsp Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While potatoes roast, season the chicken thighs with salt and pepper.

  • 5

    Heat the remaining avocado oil in a skillet over medium-high heat.

  • 6

    Sear the chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F and the edges are golden brown.

  • 7

    Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 8

    Plate the seared chicken alongside the roasted sweet potatoes and steamed broccoli, serving immediately.

Seared Chicken Thighs with Roasted Sweet Potato and Steamed Broccoli

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

Seared Chicken Thighs with Roasted Sweet Potato and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Sweet Potato and Steamed Broccoli

Pan-seared chicken thighs served with cubed roasted sweet potatoes and vibrant steamed broccoli, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

434kcal
Protein
35.9g
Fat
13.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Boneless Skinless Chicken Thighs

1.25 cups cubed Sweet Potato

1 cup Broccoli florets

1.5 tsp Avocado Oil

0.5 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil, garlic powder, salt, and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While potatoes roast, season the chicken thighs with salt and pepper.

  • 5

    Heat the remaining avocado oil in a skillet over medium-high heat.

  • 6

    Sear the chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F and the edges are golden brown.

  • 7

    Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

  • 8

    Plate the seared chicken alongside the roasted sweet potatoes and steamed broccoli, serving immediately.