Sheet Pan Herb-Roasted Chicken with Sweet Potato Medley

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 Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potato Medley

Savor a well-balanced sheet pan meal featuring perfectly roasted chicken breast alongside a vibrant medley of sweet potato, red bell pepper, and broccoli. Infused with aromatic herbs and a drizzle of olive oil, this dish boasts a delightful mix of textures and flavors that cater to both palate and fitness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
40.5g
Fat
9.2g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (cooked)

1 medium Sweet Potato (baked)

1/2 cup Red Bell Pepper (sliced)

1 cup Broccoli Florets

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the 6 oz chicken breast on a lined sheet pan.

  • 3

    Cube the sweet potato, slice the red bell pepper, and break the broccoli into florets. Arrange them around the chicken on the pan.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Toss the vegetables gently to coat them evenly with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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

Sheet Pan Herb-Roasted Chicken with Sweet Potato Medley

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 Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Sweet Potato Medley

Savor a well-balanced sheet pan meal featuring perfectly roasted chicken breast alongside a vibrant medley of sweet potato, red bell pepper, and broccoli. Infused with aromatic herbs and a drizzle of olive oil, this dish boasts a delightful mix of textures and flavors that cater to both palate and fitness goals.

NUTRITION

381kcal
Protein
40.5g
Fat
9.2g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (cooked)

1 medium Sweet Potato (baked)

1/2 cup Red Bell Pepper (sliced)

1 cup Broccoli Florets

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the 6 oz chicken breast on a lined sheet pan.

  • 3

    Cube the sweet potato, slice the red bell pepper, and break the broccoli into florets. Arrange them around the chicken on the pan.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Toss the vegetables gently to coat them evenly with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

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