Herb-Roasted Chicken with Crispy Brussels Sprouts and Creamy Sweet Potato Mash

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 Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Creamy Sweet Potato Mash

Savor the hearty flavors of herb-roasted chicken paired with perfectly crispy Brussels sprouts and a luxuriously creamy sweet potato mash. This comforting dish balances lean protein with vibrant vegetables and smooth, naturally sweet mash for a satisfying meal that delights the senses.

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NUTRITION

399kcal
Protein
32.7g
Fat
11.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Brussels Sprouts

150 g Sweet Potato

1 tsp Olive Oil (for sprouts)

1 tsp Olive Oil (for chicken)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1 tsp Garlic Powder

1 pinch Salt

1 pinch Pepper

2 tbsp Unsweetened Almond Milk

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and drizzle 1 teaspoon of olive oil. Season with garlic powder, salt, pepper, and tuck in a sprig each of fresh thyme and rosemary.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through.

  • 4

    Meanwhile, halve the Brussels sprouts, toss them in 1 teaspoon olive oil with a pinch of salt and pepper, and spread them on another baking sheet. Roast in the oven for 15-20 minutes until they become crispy and tender.

  • 5

    Peel and chop the sweet potato into cubes. Boil in water for about 10-12 minutes until soft.

  • 6

    Drain the sweet potato and mash with 2 tablespoons of unsweetened almond milk, adding a pinch of salt and a dash of pepper for flavor until smooth and creamy.

  • 7

    Plate the roasted chicken alongside a serving of crispy Brussels sprouts and a generous scoop of creamy sweet potato mash. Garnish with the remaining fresh herbs and serve warm.

Herb-Roasted Chicken with Crispy Brussels Sprouts and Creamy Sweet Potato Mash

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 Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Creamy Sweet Potato Mash

Savor the hearty flavors of herb-roasted chicken paired with perfectly crispy Brussels sprouts and a luxuriously creamy sweet potato mash. This comforting dish balances lean protein with vibrant vegetables and smooth, naturally sweet mash for a satisfying meal that delights the senses.

NUTRITION

399kcal
Protein
32.7g
Fat
11.7g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Brussels Sprouts

150 g Sweet Potato

1 tsp Olive Oil (for sprouts)

1 tsp Olive Oil (for chicken)

2 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

1 tsp Garlic Powder

1 pinch Salt

1 pinch Pepper

2 tbsp Unsweetened Almond Milk

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and drizzle 1 teaspoon of olive oil. Season with garlic powder, salt, pepper, and tuck in a sprig each of fresh thyme and rosemary.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes until cooked through.

  • 4

    Meanwhile, halve the Brussels sprouts, toss them in 1 teaspoon olive oil with a pinch of salt and pepper, and spread them on another baking sheet. Roast in the oven for 15-20 minutes until they become crispy and tender.

  • 5

    Peel and chop the sweet potato into cubes. Boil in water for about 10-12 minutes until soft.

  • 6

    Drain the sweet potato and mash with 2 tablespoons of unsweetened almond milk, adding a pinch of salt and a dash of pepper for flavor until smooth and creamy.

  • 7

    Plate the roasted chicken alongside a serving of crispy Brussels sprouts and a generous scoop of creamy sweet potato mash. Garnish with the remaining fresh herbs and serve warm.