Sweet Potato and Chicken Sheet Pan with Crispy Brussels Sprouts

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

Sweet Potato and Chicken Sheet Pan with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Chicken Sheet Pan with Crispy Brussels Sprouts

Enjoy a vibrant and hearty sheet pan dinner featuring tender chicken breast, sweet and savory roasted sweet potato cubes, and perfectly crispy Brussels sprouts, all brought together by a drizzle of olive oil and aromatic herbs.

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NUTRITION

459kcal
Protein
40.5g
Fat
18g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Sweet Potato (114g)

1 cup Brussels Sprouts (88g)

1 tbsp Olive Oil (14g)

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if desired for quicker cooking. Dice the sweet potato into 1-inch cubes and trim and halve the Brussels sprouts.

  • 3

    In a large bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, garlic powder, dried thyme, salt, and pepper.

  • 4

    Spread the vegetables onto the prepared sheet pan in a single layer. Nestle the chicken pieces among the vegetables.

  • 5

    Roast the sheet pan in the oven for 25-30 minutes, tossing the vegetables halfway through to ensure even crisping.

  • 6

    Check that the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.

  • 7

    Serve hot, enjoying the balance of protein, sweet, and savory flavors.

Sweet Potato and Chicken Sheet Pan with Crispy Brussels Sprouts

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

Sweet Potato and Chicken Sheet Pan with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sweet Potato and Chicken Sheet Pan with Crispy Brussels Sprouts

Enjoy a vibrant and hearty sheet pan dinner featuring tender chicken breast, sweet and savory roasted sweet potato cubes, and perfectly crispy Brussels sprouts, all brought together by a drizzle of olive oil and aromatic herbs.

NUTRITION

459kcal
Protein
40.5g
Fat
18g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Sweet Potato (114g)

1 cup Brussels Sprouts (88g)

1 tbsp Olive Oil (14g)

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if desired for quicker cooking. Dice the sweet potato into 1-inch cubes and trim and halve the Brussels sprouts.

  • 3

    In a large bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, garlic powder, dried thyme, salt, and pepper.

  • 4

    Spread the vegetables onto the prepared sheet pan in a single layer. Nestle the chicken pieces among the vegetables.

  • 5

    Roast the sheet pan in the oven for 25-30 minutes, tossing the vegetables halfway through to ensure even crisping.

  • 6

    Check that the chicken is cooked through (internal temperature of 165°F) and the sweet potatoes are tender.

  • 7

    Serve hot, enjoying the balance of protein, sweet, and savory flavors.