Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

Pan-seared chicken thighs and roasted sweet potatoes served with tender broccoli florets featuring a savory, golden char.

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NUTRITION

424kcal
Protein
33g
Fat
15g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Boneless Skinless Chicken Thighs

1 cup Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Avocado Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and cut the broccoli into bite-sized florets.

  • 3

    Toss the vegetables on the baking sheet with one teaspoon of avocado oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender.

  • 5

    Pat the chicken thighs dry and season both sides with garlic powder, smoked paprika, salt, and black pepper.

  • 6

    Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the chicken in the hot skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Serve the seared chicken alongside the roasted vegetables for a balanced, clean-eating meal.

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

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

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Chicken Thighs with Roasted Broccoli and Sweet Potato

Pan-seared chicken thighs and roasted sweet potatoes served with tender broccoli florets featuring a savory, golden char.

NUTRITION

424kcal
Protein
33g
Fat
15g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Boneless Skinless Chicken Thighs

1 cup Sweet Potato, cubed

1.5 cups Broccoli florets

2 tsp Avocado Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and cut the broccoli into bite-sized florets.

  • 3

    Toss the vegetables on the baking sheet with one teaspoon of avocado oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender.

  • 5

    Pat the chicken thighs dry and season both sides with garlic powder, smoked paprika, salt, and black pepper.

  • 6

    Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the chicken in the hot skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

  • 8

    Serve the seared chicken alongside the roasted vegetables for a balanced, clean-eating meal.