Sheet Pan Roasted Sweet Potatoes and Chicken with Fresh Herbs

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

Sheet Pan Roasted Sweet Potatoes and Chicken with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potatoes and Chicken with Fresh Herbs

Savor the hearty simplicity of tender roasted chicken paired with sweet, caramelized sweet potatoes and a sprinkle of fresh herbs. This sheet pan meal delivers a satisfying blend of juicy protein and natural sweetness, all enhanced by aromatic rosemary and thyme for a deliciously balanced plate.

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NUTRITION

390kcal
Protein
33.4g
Fat
17.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1 tablespoon Extra Virgin Olive Oil

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 1/2-inch cubes and place them on the sheet pan.

  • 3

    Drizzle the sweet potatoes with olive oil, and season with salt, pepper, rosemary, and thyme.

  • 4

    Place the chicken breast on the same sheet pan. Rub a bit of olive oil on the chicken and season with salt and pepper.

  • 5

    Toss the sweet potatoes gently to coat evenly with the herbs and oil. Arrange the chicken so it isn’t overlapping the vegetables.

  • 6

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

  • 7

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

Sheet Pan Roasted Sweet Potatoes and Chicken with Fresh Herbs

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

Sheet Pan Roasted Sweet Potatoes and Chicken with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potatoes and Chicken with Fresh Herbs

Savor the hearty simplicity of tender roasted chicken paired with sweet, caramelized sweet potatoes and a sprinkle of fresh herbs. This sheet pan meal delivers a satisfying blend of juicy protein and natural sweetness, all enhanced by aromatic rosemary and thyme for a deliciously balanced plate.

NUTRITION

390kcal
Protein
33.4g
Fat
17.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1 tablespoon Extra Virgin Olive Oil

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 1/2-inch cubes and place them on the sheet pan.

  • 3

    Drizzle the sweet potatoes with olive oil, and season with salt, pepper, rosemary, and thyme.

  • 4

    Place the chicken breast on the same sheet pan. Rub a bit of olive oil on the chicken and season with salt and pepper.

  • 5

    Toss the sweet potatoes gently to coat evenly with the herbs and oil. Arrange the chicken so it isn’t overlapping the vegetables.

  • 6

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

  • 7

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