Oven-Baked Herb Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato Mash

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

Oven-Baked Herb Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato Mash

Herb-rubbed chicken thighs baked until juicy and served with crispy roasted Brussels sprouts and creamy mashed sweet potatoes.

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NUTRITION

438kcal
Protein
49.5g
Fat
15.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Thighs

1 cup Brussels Sprouts, halved

100g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

1 tbsp Unsweetened Almond Milk

1/2 tsp Dried Thyme

Salt, black pepper, and garlic powder to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the halved Brussels sprouts on one side of the baking sheet and toss with half of the olive oil, salt, and pepper.

  • 3

    Season the chicken thighs with the remaining olive oil, dried thyme, garlic powder, salt, and pepper, then place them on the other side of the baking sheet.

  • 4

    Roast the chicken and sprouts in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender.

  • 5

    While the chicken is roasting, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 6

    Drain the sweet potatoes and mash them in a bowl with the almond milk until the texture is smooth and creamy.

  • 7

    Plate the chicken thighs alongside the roasted Brussels sprouts and the sweet potato mash.

Oven-Baked Herb Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato Mash

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

Oven-Baked Herb Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Roasted Brussels Sprouts and Sweet Potato Mash

Herb-rubbed chicken thighs baked until juicy and served with crispy roasted Brussels sprouts and creamy mashed sweet potatoes.

NUTRITION

438kcal
Protein
49.5g
Fat
15.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Thighs

1 cup Brussels Sprouts, halved

100g Sweet Potato, peeled and cubed

1 tsp Extra Virgin Olive Oil

1 tbsp Unsweetened Almond Milk

1/2 tsp Dried Thyme

Salt, black pepper, and garlic powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Place the halved Brussels sprouts on one side of the baking sheet and toss with half of the olive oil, salt, and pepper.

  • 3

    Season the chicken thighs with the remaining olive oil, dried thyme, garlic powder, salt, and pepper, then place them on the other side of the baking sheet.

  • 4

    Roast the chicken and sprouts in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender.

  • 5

    While the chicken is roasting, place the cubed sweet potato in a small pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 6

    Drain the sweet potatoes and mash them in a bowl with the almond milk until the texture is smooth and creamy.

  • 7

    Plate the chicken thighs alongside the roasted Brussels sprouts and the sweet potato mash.