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 balanced and flavorful meal featuring tender herb-infused chicken breast accompanied by succulent roasted sweet potatoes, accentuated with a hint of olive oil and fresh rosemary, all perfectly roasted on a sheet pan for an effortless cleanup.

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NUTRITION

337kcal
Protein
36.4g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Sweet Potato (114g)

1.5 tsp Olive Oil (7.5g)

1/2 cup Broccoli (45g)

1 tsp Fresh Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the sweet potato into cubes and trim the broccoli into small florets.

  • 3

    Place the chicken breast, sweet potato cubes, and broccoli on a sheet pan.

  • 4

    Drizzle olive oil evenly over all ingredients.

  • 5

    Sprinkle fresh rosemary, garlic powder, salt, and pepper over the items on the pan.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated with the oil and seasonings.

  • 7

    Arrange the chicken breast so it lies flat and isn’t overlapping with vegetables.

  • 8

    Roast in the oven for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 9

    Allow the dish to rest for a couple of minutes before serving to lock in the flavors.

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 balanced and flavorful meal featuring tender herb-infused chicken breast accompanied by succulent roasted sweet potatoes, accentuated with a hint of olive oil and fresh rosemary, all perfectly roasted on a sheet pan for an effortless cleanup.

NUTRITION

337kcal
Protein
36.4g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Sweet Potato (114g)

1.5 tsp Olive Oil (7.5g)

1/2 cup Broccoli (45g)

1 tsp Fresh Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the sweet potato into cubes and trim the broccoli into small florets.

  • 3

    Place the chicken breast, sweet potato cubes, and broccoli on a sheet pan.

  • 4

    Drizzle olive oil evenly over all ingredients.

  • 5

    Sprinkle fresh rosemary, garlic powder, salt, and pepper over the items on the pan.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated with the oil and seasonings.

  • 7

    Arrange the chicken breast so it lies flat and isn’t overlapping with vegetables.

  • 8

    Roast in the oven for 25-30 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 9

    Allow the dish to rest for a couple of minutes before serving to lock in the flavors.