Herb-Roasted Chicken Thighs with Broccoli, Cauliflower, and Sweet Potato

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

Herb-Roasted Chicken Thighs with Broccoli, Cauliflower, and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Broccoli, Cauliflower, and Sweet Potato

Sheet-pan roasted chicken thigh fillets and sweet potatoes tossed with broccoli and cauliflower florets, finished with a sprinkle of fragrant rosemary and savory garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

440kcal
Protein
43.7g
Fat
12.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Thigh Fillets

1.15 cups Sweet Potato, cubed

1.1 cups Broccoli florets

1 cup Cauliflower florets

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes to ensure they cook at the same rate as the chicken.

  • 3

    Cut the broccoli and cauliflower into bite-sized florets and slice the chicken thigh fillets into even chunks.

  • 4

    Place the chicken and all the vegetables onto the prepared sheet pan.

  • 5

    Drizzle with olive oil and sprinkle with dried rosemary, garlic powder, sea salt, and black pepper.

  • 6

    Toss everything together with your hands or tongs until the ingredients are evenly coated in oil and spices.

  • 7

    Spread the mixture into a single layer, ensuring the pan is not overcrowded so the vegetables roast rather than steam.

  • 8

    Roast for 20 to 25 minutes, tossing halfway through, until the chicken is golden and the sweet potatoes are tender.

Herb-Roasted Chicken Thighs with Broccoli, Cauliflower, and Sweet Potato

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

Herb-Roasted Chicken Thighs with Broccoli, Cauliflower, and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Broccoli, Cauliflower, and Sweet Potato

Sheet-pan roasted chicken thigh fillets and sweet potatoes tossed with broccoli and cauliflower florets, finished with a sprinkle of fragrant rosemary and savory garlic.

NUTRITION

440kcal
Protein
43.7g
Fat
12.1g
Carbs
41.8g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Thigh Fillets

1.15 cups Sweet Potato, cubed

1.1 cups Broccoli florets

1 cup Cauliflower florets

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into half-inch cubes to ensure they cook at the same rate as the chicken.

  • 3

    Cut the broccoli and cauliflower into bite-sized florets and slice the chicken thigh fillets into even chunks.

  • 4

    Place the chicken and all the vegetables onto the prepared sheet pan.

  • 5

    Drizzle with olive oil and sprinkle with dried rosemary, garlic powder, sea salt, and black pepper.

  • 6

    Toss everything together with your hands or tongs until the ingredients are evenly coated in oil and spices.

  • 7

    Spread the mixture into a single layer, ensuring the pan is not overcrowded so the vegetables roast rather than steam.

  • 8

    Roast for 20 to 25 minutes, tossing halfway through, until the chicken is golden and the sweet potatoes are tender.