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

Savor the comforting flavors of tender herb-roasted chicken paired with crispy Brussels sprouts and a naturally sweet roasted potato. This dish features aromatic herbs that perfectly complement the succulent chicken and bring out the caramelized notes in the veggies, making for a balanced, satisfying meal that delights both your palate and your nutritional goals.

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NUTRITION

390kcal
Protein
47g
Fat
7.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Brussels Sprouts (~88g)

1 medium Sweet Potato (~114g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, and peel and cube the sweet potato into bite-sized pieces.

  • 3

    In a bowl, toss the cubed sweet potato and Brussels sprouts with olive oil, mixed dried herbs, salt, and pepper.

  • 4

    Place the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, until tender and lightly crispy on the edges, stirring halfway through.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and a pinch of mixed herbs. Place the chicken on a separate baking tray.

  • 6

    Roast the chicken in the oven for about 20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 7

    Once both the chicken and vegetables are cooked, plate the roasted chicken alongside the crispy Brussels sprouts and sweet potato. Serve immediately and enjoy your balanced meal.

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

Savor the comforting flavors of tender herb-roasted chicken paired with crispy Brussels sprouts and a naturally sweet roasted potato. This dish features aromatic herbs that perfectly complement the succulent chicken and bring out the caramelized notes in the veggies, making for a balanced, satisfying meal that delights both your palate and your nutritional goals.

NUTRITION

390kcal
Protein
47g
Fat
7.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 cup Brussels Sprouts (~88g)

1 medium Sweet Potato (~114g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim and halve the Brussels sprouts, and peel and cube the sweet potato into bite-sized pieces.

  • 3

    In a bowl, toss the cubed sweet potato and Brussels sprouts with olive oil, mixed dried herbs, salt, and pepper.

  • 4

    Place the seasoned vegetables on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, until tender and lightly crispy on the edges, stirring halfway through.

  • 5

    Meanwhile, season the chicken breast with salt, pepper, and a pinch of mixed herbs. Place the chicken on a separate baking tray.

  • 6

    Roast the chicken in the oven for about 20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 7

    Once both the chicken and vegetables are cooked, plate the roasted chicken alongside the crispy Brussels sprouts and sweet potato. Serve immediately and enjoy your balanced meal.