Name: Curry Chicken Thigh with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 1 medium Yukon Gold potato; 1 cup fresh green beans; 0.5 tbsp extra virgin olive oil; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Curry Chicken Thigh with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Curry Chicken Thigh with Roasted Vegetables

Oven-roasted chicken thighs and potatoes tossed in aromatic curry spices, paired with crisp-tender green beans for a vibrant and savory sheet pan meal.

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NUTRITION

Protein

41.6g

Fat

18.0g

Carbs

47.7g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

1 medium Yukon Gold potato

1 cup fresh green beans

0.5 tbsp extra virgin olive oil

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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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
Scrub the Yukon Gold potato and cut it into 1/2-inch cubes, then trim the ends of the fresh green beans.
3
Slice the boneless skinless chicken thighs into uniform 1-inch pieces to ensure even cooking.
4
In a large mixing bowl, combine the extra virgin olive oil, curry powder, sea salt, black pepper, and garlic powder.
5
Add the chicken, potatoes, and green beans to the bowl, tossing thoroughly until every piece is coated in the fragrant spice blend.
6
Spread the ingredients in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
7
Roast for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through and the potatoes are golden and tender.