Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

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

Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

Enjoy a well-balanced plate featuring herb-roasted chicken paired with tender sweet potato cubes and caramelized Brussels sprouts. This dish brings together vibrant flavors, aromatic herbs, and a satisfying crunch from the roasted vegetables, making it a wholesome and delicious meal.

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NUTRITION

391kcal
Protein
32.2g
Fat
16.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 half medium Sweet Potato (approx 100g)

1 cup Brussels Sprouts (cooked, approx 156g)

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by peeling (if desired) and cutting the sweet potato into cubes, and halving the Brussels sprouts.

  • 3

    Place the vegetables in a bowl and toss them with olive oil, mixed dried herbs, salt, and pepper.

  • 4

    Season the chicken breast with salt, pepper, and a light sprinkle of the dried herbs.

  • 5

    Arrange the chicken and vegetables on a baking sheet, ensuring the vegetables form a single layer.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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

Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

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

Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Sweet Potato and Brussels Sprouts

Enjoy a well-balanced plate featuring herb-roasted chicken paired with tender sweet potato cubes and caramelized Brussels sprouts. This dish brings together vibrant flavors, aromatic herbs, and a satisfying crunch from the roasted vegetables, making it a wholesome and delicious meal.

NUTRITION

391kcal
Protein
32.2g
Fat
16.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 half medium Sweet Potato (approx 100g)

1 cup Brussels Sprouts (cooked, approx 156g)

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by peeling (if desired) and cutting the sweet potato into cubes, and halving the Brussels sprouts.

  • 3

    Place the vegetables in a bowl and toss them with olive oil, mixed dried herbs, salt, and pepper.

  • 4

    Season the chicken breast with salt, pepper, and a light sprinkle of the dried herbs.

  • 5

    Arrange the chicken and vegetables on a baking sheet, ensuring the vegetables form a single layer.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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