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 this balanced dish featuring tender herb-infused chicken breast paired with crispy roasted Brussels sprouts and sweet potato. The dish is light yet satisfying, delivering a delightful mix of savory herbs, caramelized vegetables, and a subtle sweetness from the potato—all roasted to perfection.

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NUTRITION

317kcal
Protein
39.1g
Fat
8.9g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts. Dice the sweet potato into small cubes for even cooking.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Drizzle 1/2 teaspoon olive oil over it and season with mixed herbs, salt, and pepper.

  • 4

    In a separate bowl, toss the Brussels sprouts and sweet potato cubes with the remaining olive oil, mixed herbs, salt, and pepper.

  • 5

    Lay the seasoned vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the sliced chicken alongside the crispy roasted Brussels sprouts and sweet potato.

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 this balanced dish featuring tender herb-infused chicken breast paired with crispy roasted Brussels sprouts and sweet potato. The dish is light yet satisfying, delivering a delightful mix of savory herbs, caramelized vegetables, and a subtle sweetness from the potato—all roasted to perfection.

NUTRITION

317kcal
Protein
39.1g
Fat
8.9g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim and halve the Brussels sprouts. Dice the sweet potato into small cubes for even cooking.

  • 3

    Place the chicken breast on a baking sheet lined with parchment paper. Drizzle 1/2 teaspoon olive oil over it and season with mixed herbs, salt, and pepper.

  • 4

    In a separate bowl, toss the Brussels sprouts and sweet potato cubes with the remaining olive oil, mixed herbs, salt, and pepper.

  • 5

    Lay the seasoned vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the sliced chicken alongside the crispy roasted Brussels sprouts and sweet potato.