Sheet Pan Crispy Chicken and Roasted Sweet Potatoes

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

Sheet Pan Crispy Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Sweet Potatoes

Savor a perfectly balanced sheet pan dinner featuring crispy, herb-seasoned chicken paired with tender, roasted sweet potatoes. This dish comes together effortlessly on one pan, blending rustic flavors with a satisfying crunch and a hint of smokiness from the spices.

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NUTRITION

354kcal
Protein
36.1g
Fat
11.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the medium sweet potato into 1/2-inch cubes. Place the cubes in a bowl and toss with 1 teaspoon olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Arrange the seasoned sweet potato cubes on one side of the sheet pan.

  • 4

    Pat the 5-ounce chicken breast dry with a paper towel. Drizzle the remaining olive oil on the chicken and season with salt and pepper.

  • 5

    Place the chicken on the other side of the sheet pan, ensuring it isn’t touching the sweet potato cubes.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature 165°F) and the sweet potatoes are tender and slightly crispy around the edges.

  • 7

    Optionally, switch the pan halfway through roasting for even browning. Let rest for a few minutes before serving.

Sheet Pan Crispy Chicken and Roasted Sweet Potatoes

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

Sheet Pan Crispy Chicken and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Sweet Potatoes

Savor a perfectly balanced sheet pan dinner featuring crispy, herb-seasoned chicken paired with tender, roasted sweet potatoes. This dish comes together effortlessly on one pan, blending rustic flavors with a satisfying crunch and a hint of smokiness from the spices.

NUTRITION

354kcal
Protein
36.1g
Fat
11.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the medium sweet potato into 1/2-inch cubes. Place the cubes in a bowl and toss with 1 teaspoon olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Arrange the seasoned sweet potato cubes on one side of the sheet pan.

  • 4

    Pat the 5-ounce chicken breast dry with a paper towel. Drizzle the remaining olive oil on the chicken and season with salt and pepper.

  • 5

    Place the chicken on the other side of the sheet pan, ensuring it isn’t touching the sweet potato cubes.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature 165°F) and the sweet potatoes are tender and slightly crispy around the edges.

  • 7

    Optionally, switch the pan halfway through roasting for even browning. Let rest for a few minutes before serving.