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 a perfectly roasted chicken breast seasoned with aromatic herbs alongside crispy Brussels sprouts and tender roasted sweet potato. This dish offers a delightful balance of savory, earthy flavors paired with a satisfying crunch, making it a nourishing meal for any time of day.

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NUTRITION

454kcal
Protein
44.8g
Fat
18.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (156g)

1/2 medium Sweet Potato (100g)

1 tbsp Olive Oil (14g)

1 clove Garlic (3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the halved Brussels sprouts and cubed sweet potato with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer.

  • 4

    Rub the chicken breast with a bit of olive oil, and season generously with salt, pepper, chopped rosemary, and thyme.

  • 5

    Place the seasoned chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let the chicken rest for 5 minutes, then slice and serve with the roasted vegetables.

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 a perfectly roasted chicken breast seasoned with aromatic herbs alongside crispy Brussels sprouts and tender roasted sweet potato. This dish offers a delightful balance of savory, earthy flavors paired with a satisfying crunch, making it a nourishing meal for any time of day.

NUTRITION

454kcal
Protein
44.8g
Fat
18.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Brussels Sprouts (156g)

1/2 medium Sweet Potato (100g)

1 tbsp Olive Oil (14g)

1 clove Garlic (3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the halved Brussels sprouts and cubed sweet potato with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer.

  • 4

    Rub the chicken breast with a bit of olive oil, and season generously with salt, pepper, chopped rosemary, and thyme.

  • 5

    Place the seasoned chicken breast on the baking sheet alongside the vegetables.

  • 6

    Roast in the oven for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let the chicken rest for 5 minutes, then slice and serve with the roasted vegetables.