Sheet Pan Herb-Roasted Chicken and 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 and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Sweet Potatoes

Enjoy a beautifully balanced plate of herb-roasted chicken paired with tender sweet potatoes, all cooked on a single sheet pan. The aroma of rosemary and thyme elevates this dish while the lean chicken and nutrient-rich sweet potato combine to create a satisfying, wholesome meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
35.5g
Fat
18g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

A pinch of Salt

A pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the sweet potato into 1/2-inch thick rounds or cubes for even roasting.

  • 3

    Place the chicken breast and sweet potato pieces on the sheet pan.

  • 4

    Drizzle olive oil over the chicken and sweet potatoes, ensuring even coating.

  • 5

    Season with dried rosemary, dried thyme, garlic powder, a pinch of salt, and black pepper.

  • 6

    Toss the sweet potatoes gently to coat them with the oil and seasonings, and pat the chicken to ensure the spices adhere.

  • 7

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

  • 8

    If desired, finish under a broiler for 2-3 minutes to achieve a slightly crispy exterior on the chicken and sweet potatoes.

  • 9

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Herb-Roasted Chicken and 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 and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Sweet Potatoes

Enjoy a beautifully balanced plate of herb-roasted chicken paired with tender sweet potatoes, all cooked on a single sheet pan. The aroma of rosemary and thyme elevates this dish while the lean chicken and nutrient-rich sweet potato combine to create a satisfying, wholesome meal perfect for any time of day.

NUTRITION

396kcal
Protein
35.5g
Fat
18g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

A pinch of Salt

A pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the sweet potato into 1/2-inch thick rounds or cubes for even roasting.

  • 3

    Place the chicken breast and sweet potato pieces on the sheet pan.

  • 4

    Drizzle olive oil over the chicken and sweet potatoes, ensuring even coating.

  • 5

    Season with dried rosemary, dried thyme, garlic powder, a pinch of salt, and black pepper.

  • 6

    Toss the sweet potatoes gently to coat them with the oil and seasonings, and pat the chicken to ensure the spices adhere.

  • 7

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

  • 8

    If desired, finish under a broiler for 2-3 minutes to achieve a slightly crispy exterior on the chicken and sweet potatoes.

  • 9

    Remove from the oven, let rest for a few minutes, and serve warm.