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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Brussels Sprouts with Roasted Sweet Potatoes

Enjoy a vibrant and balanced sheet pan meal featuring tender chicken breast glazed in a tangy balsamic marinade, perfectly roasted Brussels sprouts, and sweet potatoes caramelized to bring out their natural sweetness. This one-pan solution offers a blend of textures and flavors that is both nutritious and satisfying.

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NUTRITION

355kcal
Protein
36.5g
Fat
8.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 teaspoon Olive Oil

2 teaspoons Balsamic Vinegar

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.

  • 4

    Place the chicken breast, Brussels sprouts, and sweet potato cubes on a sheet pan. Drizzle the balsamic mixture evenly over all ingredients, tossing gently to coat.

  • 5

    Arrange the chicken in the center with vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Brussels Sprouts with Roasted Sweet Potatoes

Enjoy a vibrant and balanced sheet pan meal featuring tender chicken breast glazed in a tangy balsamic marinade, perfectly roasted Brussels sprouts, and sweet potatoes caramelized to bring out their natural sweetness. This one-pan solution offers a blend of textures and flavors that is both nutritious and satisfying.

NUTRITION

355kcal
Protein
36.5g
Fat
8.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 teaspoon Olive Oil

2 teaspoons Balsamic Vinegar

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.

  • 4

    Place the chicken breast, Brussels sprouts, and sweet potato cubes on a sheet pan. Drizzle the balsamic mixture evenly over all ingredients, tossing gently to coat.

  • 5

    Arrange the chicken in the center with vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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