Sheet Pan Herb-Roasted Chicken with Sweet Potato and Broccoli

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 and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potato and Broccoli

Enjoy a vibrant and wholesome meal featuring tender herb-roasted chicken breast paired with sweet, caramelized sweet potato cubes and crisp, roasted broccoli. This one-pan wonder is lightly seasoned with fresh herbs and a hint of olive oil, providing a nutritious balance perfect for any meal of the day.

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NUTRITION

387kcal
Protein
41.2g
Fat
9.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Sweet Potato (114g)

1 cup Broccoli (91g)

1 teaspoon Olive Oil (5g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1-inch cubes and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato cubes, and broccoli florets on the sheet pan.

  • 4

    Drizzle olive oil over all ingredients, then sprinkle with fresh rosemary, fresh thyme, salt, and pepper.

  • 5

    Toss gently to coat the chicken and vegetables evenly with the herbs and olive oil.

  • 6

    Arrange the chicken and vegetables in a single layer to ensure even roasting.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.

  • 8

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

Sheet Pan Herb-Roasted Chicken with Sweet Potato and Broccoli

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 and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potato and Broccoli

Enjoy a vibrant and wholesome meal featuring tender herb-roasted chicken breast paired with sweet, caramelized sweet potato cubes and crisp, roasted broccoli. This one-pan wonder is lightly seasoned with fresh herbs and a hint of olive oil, providing a nutritious balance perfect for any meal of the day.

NUTRITION

387kcal
Protein
41.2g
Fat
9.3g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Sweet Potato (114g)

1 cup Broccoli (91g)

1 teaspoon Olive Oil (5g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1-inch cubes and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato cubes, and broccoli florets on the sheet pan.

  • 4

    Drizzle olive oil over all ingredients, then sprinkle with fresh rosemary, fresh thyme, salt, and pepper.

  • 5

    Toss gently to coat the chicken and vegetables evenly with the herbs and olive oil.

  • 6

    Arrange the chicken and vegetables in a single layer to ensure even roasting.

  • 7

    Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.

  • 8

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