Sheet Pan Herb-Roasted Chicken with Sweet Potatoes

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

Sheet Pan Herb-Roasted Chicken with Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potatoes

Enjoy a well-balanced, wholesome sheet pan dinner featuring tender, herb-infused chicken breast paired with roasted sweet potatoes. The simple yet flavorful combination is lightly drizzled with olive oil and a medley of dried rosemary and garlic powder, making it a satisfying and nourishing meal perfect for a cozy dinner.

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NUTRITION

440kcal
Protein
46.4g
Fat
12.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142 g)

1 small Sweet Potato (~150 g)

1/2 tbsp Olive Oil (~7 g)

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Slice the sweet potato into evenly sized cubes or rounds for uniform roasting.

  • 3

    Place the chicken breast and sweet potato pieces on the sheet pan. Drizzle the olive oil evenly over them.

  • 4

    Sprinkle dried rosemary, garlic powder, salt, and black pepper over the chicken and sweet potatoes. Toss the sweet potatoes gently to ensure even coating.

  • 5

    Arrange everything in a single layer to allow for proper roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender. You can flip the sweet potatoes halfway through for even browning.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Herb-Roasted Chicken with Sweet Potatoes

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

Sheet Pan Herb-Roasted Chicken with Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potatoes

Enjoy a well-balanced, wholesome sheet pan dinner featuring tender, herb-infused chicken breast paired with roasted sweet potatoes. The simple yet flavorful combination is lightly drizzled with olive oil and a medley of dried rosemary and garlic powder, making it a satisfying and nourishing meal perfect for a cozy dinner.

NUTRITION

440kcal
Protein
46.4g
Fat
12.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142 g)

1 small Sweet Potato (~150 g)

1/2 tbsp Olive Oil (~7 g)

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Slice the sweet potato into evenly sized cubes or rounds for uniform roasting.

  • 3

    Place the chicken breast and sweet potato pieces on the sheet pan. Drizzle the olive oil evenly over them.

  • 4

    Sprinkle dried rosemary, garlic powder, salt, and black pepper over the chicken and sweet potatoes. Toss the sweet potatoes gently to ensure even coating.

  • 5

    Arrange everything in a single layer to allow for proper roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender. You can flip the sweet potatoes halfway through for even browning.

  • 7

    Remove from the oven and let rest for a few minutes before serving.