Sheet Pan Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Savor the harmonious blend of succulent roasted chicken, tender yet crispy Brussels sprouts, and caramelized sweet potatoes, all kissed with aromatic herbs and a drizzle of olive oil. This wholesome sheet pan dinner offers a dynamic mix of textures and flavors, perfect for a hearty meal that satisfies both your palate and nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

454kcal
Protein
40.3g
Fat
11.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium (half) Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

1 tsp Garlic Powder

1 tsp Dried Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper or lightly grease it.

  • 3

    Cut the chicken breast into portions if desired, and place on the sheet pan.

  • 4

    Trim the ends of the Brussels sprouts and cut them in half, then add to the pan.

  • 5

    Peel the sweet potato (if preferred) and cut into 1/2-inch cubes, then add to the pan.

  • 6

    Drizzle olive oil over the chicken and vegetables.

  • 7

    Season everything evenly with salt, black pepper, garlic powder, and dried thyme.

  • 8

    Toss the vegetables gently to coat them in the seasonings and oil.

  • 9

    Arrange the chicken pieces in a single layer to ensure even roasting.

  • 10

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 11

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

Sheet Pan Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Savor the harmonious blend of succulent roasted chicken, tender yet crispy Brussels sprouts, and caramelized sweet potatoes, all kissed with aromatic herbs and a drizzle of olive oil. This wholesome sheet pan dinner offers a dynamic mix of textures and flavors, perfect for a hearty meal that satisfies both your palate and nutritional goals.

NUTRITION

454kcal
Protein
40.3g
Fat
11.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium (half) Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Dash of Black Pepper

1 tsp Garlic Powder

1 tsp Dried Thyme

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper or lightly grease it.

  • 3

    Cut the chicken breast into portions if desired, and place on the sheet pan.

  • 4

    Trim the ends of the Brussels sprouts and cut them in half, then add to the pan.

  • 5

    Peel the sweet potato (if preferred) and cut into 1/2-inch cubes, then add to the pan.

  • 6

    Drizzle olive oil over the chicken and vegetables.

  • 7

    Season everything evenly with salt, black pepper, garlic powder, and dried thyme.

  • 8

    Toss the vegetables gently to coat them in the seasonings and oil.

  • 9

    Arrange the chicken pieces in a single layer to ensure even roasting.

  • 10

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 11

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