Roasted Sweet Potato with Crispy Broccoli and Mixed Vegetables

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

Roasted Sweet Potato with Crispy Broccoli and Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Crispy Broccoli and Mixed Vegetables

Enjoy a vibrant and nutritious dish featuring roasted sweet potato cubes and a medley of crispy broccoli and mixed vegetables, complemented by lean grilled chicken for a satisfying protein boost. This dish harmoniously combines the natural sweetness of roasted sweet potato with the crunch of broccoli and the fresh flavors of bell pepper and zucchini, all lightly seasoned and finished with a touch of olive oil.

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NUTRITION

386kcal
Protein
41.2g
Fat
9.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Broccoli Florets (91g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (90g)

4 ounces Grilled Chicken Breast (113g)

1 teaspoon Olive Oil (5g)

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the sweet potato cubes on a baking tray in a single layer.

  • 4

    Roast the sweet potato in the preheated oven for about 20-25 minutes, until they are tender and slightly caramelized.

  • 5

    While the sweet potato is roasting, prepare the vegetables by combining broccoli florets, diced red bell pepper, and diced zucchini in a bowl. Lightly toss with a small amount of olive oil, salt, and pepper.

  • 6

    Place the mixed vegetables on a separate baking sheet and roast in the oven for 15-20 minutes, or until the broccoli turns crispy on the edges and the vegetables are tender.

  • 7

    If not pre-cooked, grill the chicken breast until it reaches an internal temperature of 165°F (74°C), then slice it into strips.

  • 8

    To serve, assemble a plate with a portion of roasted sweet potato, crispy broccoli and mixed vegetables, and sliced grilled chicken breast.

  • 9

    Enjoy your nutrient-packed, balanced meal!

Roasted Sweet Potato with Crispy Broccoli and Mixed Vegetables

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

Roasted Sweet Potato with Crispy Broccoli and Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato with Crispy Broccoli and Mixed Vegetables

Enjoy a vibrant and nutritious dish featuring roasted sweet potato cubes and a medley of crispy broccoli and mixed vegetables, complemented by lean grilled chicken for a satisfying protein boost. This dish harmoniously combines the natural sweetness of roasted sweet potato with the crunch of broccoli and the fresh flavors of bell pepper and zucchini, all lightly seasoned and finished with a touch of olive oil.

NUTRITION

386kcal
Protein
41.2g
Fat
9.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

1 cup Broccoli Florets (91g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup diced Zucchini (90g)

4 ounces Grilled Chicken Breast (113g)

1 teaspoon Olive Oil (5g)

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, salt, pepper, and garlic powder.

  • 3

    Spread the sweet potato cubes on a baking tray in a single layer.

  • 4

    Roast the sweet potato in the preheated oven for about 20-25 minutes, until they are tender and slightly caramelized.

  • 5

    While the sweet potato is roasting, prepare the vegetables by combining broccoli florets, diced red bell pepper, and diced zucchini in a bowl. Lightly toss with a small amount of olive oil, salt, and pepper.

  • 6

    Place the mixed vegetables on a separate baking sheet and roast in the oven for 15-20 minutes, or until the broccoli turns crispy on the edges and the vegetables are tender.

  • 7

    If not pre-cooked, grill the chicken breast until it reaches an internal temperature of 165°F (74°C), then slice it into strips.

  • 8

    To serve, assemble a plate with a portion of roasted sweet potato, crispy broccoli and mixed vegetables, and sliced grilled chicken breast.

  • 9

    Enjoy your nutrient-packed, balanced meal!