Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl

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

Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl

Enjoy a balanced and comforting bowl that features juicy herb-roasted chicken paired with tender sweet potato cubes and vibrant bell peppers and red onions, all brought together with a drizzle of olive oil and fresh herbs. This one-pan meal is not only visually stunning with its colorful presentation but also perfectly balanced to fuel your day with lean protein and wholesome carbohydrates.

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NUTRITION

386kcal
Protein
38.8g
Fat
9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 medium Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, and cut the red onion into wedges.

  • 3

    Place the chicken breast on a lightly greased sheet pan. Surround with sweet potato cubes, bell pepper strips, and red onion wedges.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle with fresh rosemary, fresh thyme, salt, and black pepper.

  • 5

    Toss the vegetables gently to ensure even coating with oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.

  • 7

    Remove the pan from the oven, slice the chicken if desired, and serve the chicken and vegetables in a bowl.

  • 8

    Enjoy your hearty, nutrient-packed bowl while it's warm!

Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl

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

Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl

Enjoy a balanced and comforting bowl that features juicy herb-roasted chicken paired with tender sweet potato cubes and vibrant bell peppers and red onions, all brought together with a drizzle of olive oil and fresh herbs. This one-pan meal is not only visually stunning with its colorful presentation but also perfectly balanced to fuel your day with lean protein and wholesome carbohydrates.

NUTRITION

386kcal
Protein
38.8g
Fat
9g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Sweet Potato

1 medium Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, and cut the red onion into wedges.

  • 3

    Place the chicken breast on a lightly greased sheet pan. Surround with sweet potato cubes, bell pepper strips, and red onion wedges.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle with fresh rosemary, fresh thyme, salt, and black pepper.

  • 5

    Toss the vegetables gently to ensure even coating with oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.

  • 7

    Remove the pan from the oven, slice the chicken if desired, and serve the chicken and vegetables in a bowl.

  • 8

    Enjoy your hearty, nutrient-packed bowl while it's warm!