Rotisserie Chicken with Crispy Roasted Brussels Sprouts and Sweet Potatoes

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

Rotisserie Chicken with Crispy Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Rotisserie Chicken with Crispy Roasted Brussels Sprouts and Sweet Potatoes

Savor tender slices of rotisserie chicken paired with golden roasted Brussels sprouts and sweet potatoes, all enhanced with a hint of olive oil and aromatic seasonings. This well-balanced dish features vibrant colors and a satisfying crunch, making it an enticing and nutrient-packed meal.

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NUTRITION

419kcal
Protein
36.9g
Fat
21.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Rotisserie Chicken (skinless)

1 cup Brussels Sprouts

0.5 medium Sweet Potato

1 tablespoon Olive Oil

0.25 teaspoon Salt

0.25 teaspoon Black Pepper

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the rotisserie chicken into bite-size pieces. Set aside.

  • 3

    Wash and trim the Brussels sprouts, then halve them. Peel and cube the sweet potato.

  • 4

    In a large mixing bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, pepper, and garlic powder until evenly coated.

  • 5

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 6

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 7

    While the vegetables are roasting, gently reheat the sliced chicken either in a microwave or in a skillet over low heat.

  • 8

    Plate the roasted vegetables and top with the warmed chicken slices.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.

Rotisserie Chicken with Crispy Roasted Brussels Sprouts and Sweet Potatoes

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

Rotisserie Chicken with Crispy Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Rotisserie Chicken with Crispy Roasted Brussels Sprouts and Sweet Potatoes

Savor tender slices of rotisserie chicken paired with golden roasted Brussels sprouts and sweet potatoes, all enhanced with a hint of olive oil and aromatic seasonings. This well-balanced dish features vibrant colors and a satisfying crunch, making it an enticing and nutrient-packed meal.

NUTRITION

419kcal
Protein
36.9g
Fat
21.5g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Rotisserie Chicken (skinless)

1 cup Brussels Sprouts

0.5 medium Sweet Potato

1 tablespoon Olive Oil

0.25 teaspoon Salt

0.25 teaspoon Black Pepper

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the rotisserie chicken into bite-size pieces. Set aside.

  • 3

    Wash and trim the Brussels sprouts, then halve them. Peel and cube the sweet potato.

  • 4

    In a large mixing bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, salt, pepper, and garlic powder until evenly coated.

  • 5

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

  • 6

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.

  • 7

    While the vegetables are roasting, gently reheat the sliced chicken either in a microwave or in a skillet over low heat.

  • 8

    Plate the roasted vegetables and top with the warmed chicken slices.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.