Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Enjoy a hearty dish featuring tender herb-roasted chicken paired with crispy Brussels sprouts and a savory, roasted sweet potato. This balanced meal harmonizes flavors and textures with fresh herbs and a hint of olive oil, delivering a delightful and nutritious plate.

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NUTRITION

389kcal
Protein
31.5g
Fat
16.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, rosemary, and thyme.

  • 3

    Cut the sweet potato into cubes and trim the Brussels sprouts, halving them if large.

  • 4

    In a bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking tray and arrange the vegetables around it.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender.

  • 7

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Enjoy a hearty dish featuring tender herb-roasted chicken paired with crispy Brussels sprouts and a savory, roasted sweet potato. This balanced meal harmonizes flavors and textures with fresh herbs and a hint of olive oil, delivering a delightful and nutritious plate.

NUTRITION

389kcal
Protein
31.5g
Fat
16.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, rosemary, and thyme.

  • 3

    Cut the sweet potato into cubes and trim the Brussels sprouts, halving them if large.

  • 4

    In a bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper.

  • 5

    Place the chicken breast on a baking tray and arrange the vegetables around it.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are crispy and tender.

  • 7

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