Sheet Pan Sweet Potato and Herb-Roasted Chicken

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

Sheet Pan Sweet Potato and Herb-Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet Potato and Herb-Roasted Chicken

Enjoy a well-balanced, flavorful dinner featuring herb-roasted chicken paired with tender sweet potato and crisp broccoli. This sheet pan meal is seasoned with aromatic garlic, rosemary, and thyme, delivering a satisfying and nutrient-dense dish that’s both simple and delicious.

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NUTRITION

371kcal
Protein
37.3g
Fat
8.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless, raw)

1 medium Sweet Potato (baked in skin)

1 cup Broccoli (raw)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the sweet potato into 1-inch cubes and separate broccoli into florets.

  • 3

    In a bowl, toss the chicken breast, sweet potato cubes, and broccoli with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper until well coated.

  • 4

    Arrange the chicken and vegetables evenly on a sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, flipping the chicken halfway through and stirring the vegetables, until the chicken is cooked through and the sweet potatoes are tender.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Sweet Potato and Herb-Roasted Chicken

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

Sheet Pan Sweet Potato and Herb-Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet Potato and Herb-Roasted Chicken

Enjoy a well-balanced, flavorful dinner featuring herb-roasted chicken paired with tender sweet potato and crisp broccoli. This sheet pan meal is seasoned with aromatic garlic, rosemary, and thyme, delivering a satisfying and nutrient-dense dish that’s both simple and delicious.

NUTRITION

371kcal
Protein
37.3g
Fat
8.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless, raw)

1 medium Sweet Potato (baked in skin)

1 cup Broccoli (raw)

1 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the sweet potato into 1-inch cubes and separate broccoli into florets.

  • 3

    In a bowl, toss the chicken breast, sweet potato cubes, and broccoli with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper until well coated.

  • 4

    Arrange the chicken and vegetables evenly on a sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 25-30 minutes, flipping the chicken halfway through and stirring the vegetables, until the chicken is cooked through and the sweet potatoes are tender.

  • 6

    Remove from the oven and let rest for a few minutes before serving.