Oven-Baked Herb Chicken Thighs with Steamed Broccoli 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 Steamed Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

Oven-roasted chicken thighs seasoned with rosemary, served with creamy mashed sweet potatoes and steamed broccoli, finished with a side of fresh blueberries that are perfectly juicy.

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NUTRITION

495kcal
Protein
38.2g
Fat
19.3g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Thighs

150g Sweet Potato

100g Broccoli Florets

1 tsp Olive Oil

1 tsp Ghee

1/2 tsp Dried Rosemary

50g Fresh Blueberries

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PREPARATION

  • 1

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

  • 2

    Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until soft.

  • 3

    Pat the chicken thighs dry and rub with olive oil, dried rosemary, salt, and pepper.

  • 4

    Place chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 5

    While chicken roasts, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until creamy.

  • 7

    Serve the roasted chicken alongside the sweet potato mash and steamed broccoli with a side of fresh blueberries.

Oven-Baked Herb Chicken Thighs with Steamed Broccoli 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 Steamed Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Oven-Baked Herb Chicken Thighs with Steamed Broccoli and Sweet Potato Mash

Oven-roasted chicken thighs seasoned with rosemary, served with creamy mashed sweet potatoes and steamed broccoli, finished with a side of fresh blueberries that are perfectly juicy.

NUTRITION

495kcal
Protein
38.2g
Fat
19.3g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless Skinless Chicken Thighs

150g Sweet Potato

100g Broccoli Florets

1 tsp Olive Oil

1 tsp Ghee

1/2 tsp Dried Rosemary

50g Fresh Blueberries

PREPARATION

  • 1

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

  • 2

    Peel and chop the sweet potato into small cubes, then boil in a pot of water for 10-12 minutes until soft.

  • 3

    Pat the chicken thighs dry and rub with olive oil, dried rosemary, salt, and pepper.

  • 4

    Place chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

  • 5

    While chicken roasts, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until vibrant green.

  • 6

    Drain the sweet potatoes and mash them thoroughly with the ghee and a pinch of salt until creamy.

  • 7

    Serve the roasted chicken alongside the sweet potato mash and steamed broccoli with a side of fresh blueberries.