Crispy Roasted Sweet Potato and Chicken with Roasted Asparagus

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

Crispy Roasted Sweet Potato and Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Chicken with Roasted Asparagus

Enjoy a balanced and crispy dish featuring tender roasted chicken paired with sweet potato cubes and vibrant asparagus, all roasted to perfection with a hint of olive oil and aromatic seasonings.

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NUTRITION

407kcal
Protein
36g
Fat
17.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

6 Asparagus Spears

1 tablespoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Wash and dice the sweet potato into small cubes for crisping, and trim the tough ends from the asparagus spears.

  • 3

    Place the chicken breast on a lightly greased baking sheet. Season both sides with salt, pepper, and your favorite herbs.

  • 4

    In a bowl, toss the sweet potato cubes and asparagus spears with the olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender with crispy edges, stirring the vegetables halfway through.

  • 7

    Let the dish rest for a few minutes before serving to allow the flavors to settle.

Crispy Roasted Sweet Potato and Chicken with Roasted Asparagus

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

Crispy Roasted Sweet Potato and Chicken with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Sweet Potato and Chicken with Roasted Asparagus

Enjoy a balanced and crispy dish featuring tender roasted chicken paired with sweet potato cubes and vibrant asparagus, all roasted to perfection with a hint of olive oil and aromatic seasonings.

NUTRITION

407kcal
Protein
36g
Fat
17.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

6 Asparagus Spears

1 tablespoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Wash and dice the sweet potato into small cubes for crisping, and trim the tough ends from the asparagus spears.

  • 3

    Place the chicken breast on a lightly greased baking sheet. Season both sides with salt, pepper, and your favorite herbs.

  • 4

    In a bowl, toss the sweet potato cubes and asparagus spears with the olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender with crispy edges, stirring the vegetables halfway through.

  • 7

    Let the dish rest for a few minutes before serving to allow the flavors to settle.