Sheet Pan Balsamic Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

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

Sheet Pan Balsamic Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a vibrant, one-pan dinner featuring tender balsamic-infused chicken paired with crispy roasted Brussels sprouts and sweet potatoes. This dish delivers a satisfying mix of textures and a delightful balance of tangy, savory, and slightly sweet flavors that make for a wholesome, nourishing meal.

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NUTRITION

391kcal
Protein
40g
Fat
8.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

Salt & 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 for easy cleanup.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the ends of the Brussels sprouts, halving them if they are large.

  • 3

    Place the chicken breast, Brussels sprouts, and sweet potato on the sheet pan. Drizzle with the olive oil and balsamic vinegar.

  • 4

    Season generously with salt and pepper, tossing the vegetables lightly to ensure even coating.

  • 5

    Arrange the chicken so it rests among the vegetables for even cooking.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve warm.

Sheet Pan Balsamic Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

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

Sheet Pan Balsamic Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a vibrant, one-pan dinner featuring tender balsamic-infused chicken paired with crispy roasted Brussels sprouts and sweet potatoes. This dish delivers a satisfying mix of textures and a delightful balance of tangy, savory, and slightly sweet flavors that make for a wholesome, nourishing meal.

NUTRITION

391kcal
Protein
40g
Fat
8.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tablespoon Balsamic Vinegar

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim the ends of the Brussels sprouts, halving them if they are large.

  • 3

    Place the chicken breast, Brussels sprouts, and sweet potato on the sheet pan. Drizzle with the olive oil and balsamic vinegar.

  • 4

    Season generously with salt and pepper, tossing the vegetables lightly to ensure even coating.

  • 5

    Arrange the chicken so it rests among the vegetables for even cooking.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve warm.