Name: Herb-Baked Chicken Thighs with Sweet Potato Mash and Steamed Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Boneless Skinless Chicken Thighs; 1 large Sweet Potato; 0.4 cup Non-fat Greek Yogurt; 1.5 cups Mixed Vegetables; 1 tsp Olive Oil; 1 clove Garlic; 0.5 tsp Dried Rosemary

Herb-Baked Chicken Thighs with Sweet Potato Mash and Steamed Mixed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Sweet Potato Mash and Steamed Mixed Vegetables

Tender chicken thighs roasted with fragrant rosemary and garlic, served alongside a velvety sweet potato mash and crisp-tender steamed vegetables.

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NUTRITION

Protein

57.2g

Fat

14g

Carbs

67.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1 large Sweet Potato

0.4 cup Non-fat Greek Yogurt

1.5 cups Mixed Vegetables

1 tsp Olive Oil

1 clove Garlic

0.5 tsp Dried Rosemary

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chicken thighs in a bowl with olive oil, minced garlic, dried rosemary, salt, and pepper until evenly coated.
3
Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
4
While the chicken roasts, peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
5
Drain the sweet potatoes and mash them thoroughly with the Greek yogurt until the texture is smooth and velvety.
6
Steam the mixed vegetables in a steamer basket over boiling water for 5-7 minutes until they are crisp-tender.
7
Plate the roasted chicken thighs next to a generous scoop of sweet potato mash and the steamed vegetables.