Roasted Chicken Thighs and Sweet Potatoes

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

Roasted Chicken Thighs and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs and Sweet Potatoes

Oven-roasted chicken thighs and cubed sweet potatoes seasoned with aromatic rosemary, resulting in a golden-brown finish and tender, caramelized edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
49.9g
Fat
20.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 medium sweet potato

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

0.5 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes to ensure even cooking.

  • 3

    Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces, approximately 1 inch in size.

  • 4

    In a large mixing bowl, combine the chicken, diced sweet potatoes, and broccoli florets.

  • 5

    Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, rosemary, and garlic powder.

  • 6

    Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

  • 7

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not touching to allow for roasting rather than steaming.

  • 8

    Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

Roasted Chicken Thighs and Sweet Potatoes

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

Roasted Chicken Thighs and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs and Sweet Potatoes

Oven-roasted chicken thighs and cubed sweet potatoes seasoned with aromatic rosemary, resulting in a golden-brown finish and tender, caramelized edges.

NUTRITION

473kcal
Protein
49.9g
Fat
20.8g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 medium sweet potato

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

0.5 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes to ensure even cooking.

  • 3

    Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces, approximately 1 inch in size.

  • 4

    In a large mixing bowl, combine the chicken, diced sweet potatoes, and broccoli florets.

  • 5

    Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, rosemary, and garlic powder.

  • 6

    Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

  • 7

    Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not touching to allow for roasting rather than steaming.

  • 8

    Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.