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 beautifully balanced meal featuring tender, herb-infused chicken breast roasted alongside sweet, caramelized sweet potatoes. This sheet pan dish brings together succulent protein, lightly crisped edges, and aromatic herbs for a delicious and satisfying dinner that's both nutrient-packed and flavorful.

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NUTRITION

419kcal
Protein
54.2g
Fat
18.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper.

  • 3

    Pat the chicken breast dry with a paper towel, then drizzle with olive oil.

  • 4

    Season the chicken evenly with garlic powder, fresh rosemary, fresh thyme, salt, and pepper.

  • 5

    Peel and cut the sweet potato into 1/2-inch cubes. Toss the cubes with a little olive oil, salt, and pepper in a bowl.

  • 6

    Arrange the seasoned chicken breast and sweet potato cubes on the sheet pan, ensuring they are spread out in a single layer.

  • 7

    Place the pan in the preheated oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly caramelized.

  • 8

    Remove from the oven, let cool for a couple of minutes, and serve warm.

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 beautifully balanced meal featuring tender, herb-infused chicken breast roasted alongside sweet, caramelized sweet potatoes. This sheet pan dish brings together succulent protein, lightly crisped edges, and aromatic herbs for a delicious and satisfying dinner that's both nutrient-packed and flavorful.

NUTRITION

419kcal
Protein
54.2g
Fat
18.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper.

  • 3

    Pat the chicken breast dry with a paper towel, then drizzle with olive oil.

  • 4

    Season the chicken evenly with garlic powder, fresh rosemary, fresh thyme, salt, and pepper.

  • 5

    Peel and cut the sweet potato into 1/2-inch cubes. Toss the cubes with a little olive oil, salt, and pepper in a bowl.

  • 6

    Arrange the seasoned chicken breast and sweet potato cubes on the sheet pan, ensuring they are spread out in a single layer.

  • 7

    Place the pan in the preheated oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly caramelized.

  • 8

    Remove from the oven, let cool for a couple of minutes, and serve warm.