Sheet Pan Herb-Roasted Chicken with Sweet Potato, Broccoli and Quinoa Bowl

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 Potato, Broccoli and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potato, Broccoli and Quinoa Bowl

Enjoy a balanced, colorful bowl featuring tender, herb-infused chicken breast, naturally sweet roasted potato, crisp broccoli, and fluffy quinoa. This one-pan meal is lightly dressed in olive oil and seasoned with aromatic herbs, offering comforting flavors with a nutritious kick.

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NUTRITION

406kcal
Protein
39.9g
Fat
10.2g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Broccoli

1/2 cup Cooked Quinoa

1 tsp 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.

  • 2

    Slice the sweet potato into cubes and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato, and broccoli on a sheet pan. Drizzle with olive oil and season with garlic powder, fresh rosemary, fresh thyme, salt, and pepper.

  • 4

    Toss the ingredients slightly to ensure even coating with the seasonings.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the sheet pan is roasting, cook the quinoa according to package instructions.

  • 7

    Once done, assemble your bowl by placing the cooked quinoa as a base and topping it with the roasted chicken, sweet potato, and broccoli.

  • 8

    Serve immediately and enjoy your nutrient-packed, one-pan meal.

Sheet Pan Herb-Roasted Chicken with Sweet Potato, Broccoli and Quinoa Bowl

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 Potato, Broccoli and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potato, Broccoli and Quinoa Bowl

Enjoy a balanced, colorful bowl featuring tender, herb-infused chicken breast, naturally sweet roasted potato, crisp broccoli, and fluffy quinoa. This one-pan meal is lightly dressed in olive oil and seasoned with aromatic herbs, offering comforting flavors with a nutritious kick.

NUTRITION

406kcal
Protein
39.9g
Fat
10.2g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Broccoli

1/2 cup Cooked Quinoa

1 tsp 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.

  • 2

    Slice the sweet potato into cubes and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato, and broccoli on a sheet pan. Drizzle with olive oil and season with garlic powder, fresh rosemary, fresh thyme, salt, and pepper.

  • 4

    Toss the ingredients slightly to ensure even coating with the seasonings.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    While the sheet pan is roasting, cook the quinoa according to package instructions.

  • 7

    Once done, assemble your bowl by placing the cooked quinoa as a base and topping it with the roasted chicken, sweet potato, and broccoli.

  • 8

    Serve immediately and enjoy your nutrient-packed, one-pan meal.