Herb-Roasted Sweet Potatoes and Butternut Squash with Chicken and Chickpeas

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

Herb-Roasted Sweet Potatoes and Butternut Squash with Chicken and Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potatoes and Butternut Squash with Chicken and Chickpeas

Enjoy a vibrant and hearty dish featuring tender roasted sweet potatoes and butternut squash, complemented by succulent chunks of chicken breast and crispy roasted chickpeas. This dish is enhanced with a drizzle of olive oil and aromatic herbs like rosemary and thyme, offering a delightful balance of flavors and textures perfect for a nutritious lunch or dinner.

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NUTRITION

490kcal
Protein
37.1g
Fat
9.7g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Sweet Potato

1 cup cubed Butternut Squash

1/2 cup Chickpeas

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato and butternut squash into uniform pieces.

  • 3

    Place the cubed sweet potato, butternut squash, and drained chickpeas on a baking sheet. Drizzle with olive oil, and sprinkle with fresh rosemary, thyme, salt, and pepper.

  • 4

    Toss the vegetables and chickpeas to ensure even coating of oil and seasonings.

  • 5

    Place the chicken breast (seasoned with salt and pepper) on a separate lightly oiled baking tray or in a baking dish.

  • 6

    Roast the vegetables and chickpeas in the oven for about 25-30 minutes, stirring halfway through for even browning.

  • 7

    At the same time, bake or grill the chicken breast for approximately 20-25 minutes until fully cooked and juices run clear.

  • 8

    Once cooked, slice the chicken and serve it alongside the roasted sweet potatoes, butternut squash, and chickpeas.

  • 9

    Enjoy your balanced, herb-roasted meal!

Herb-Roasted Sweet Potatoes and Butternut Squash with Chicken and Chickpeas

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

Herb-Roasted Sweet Potatoes and Butternut Squash with Chicken and Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potatoes and Butternut Squash with Chicken and Chickpeas

Enjoy a vibrant and hearty dish featuring tender roasted sweet potatoes and butternut squash, complemented by succulent chunks of chicken breast and crispy roasted chickpeas. This dish is enhanced with a drizzle of olive oil and aromatic herbs like rosemary and thyme, offering a delightful balance of flavors and textures perfect for a nutritious lunch or dinner.

NUTRITION

490kcal
Protein
37.1g
Fat
9.7g
Carbs
66.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Sweet Potato

1 cup cubed Butternut Squash

1/2 cup Chickpeas

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato and butternut squash into uniform pieces.

  • 3

    Place the cubed sweet potato, butternut squash, and drained chickpeas on a baking sheet. Drizzle with olive oil, and sprinkle with fresh rosemary, thyme, salt, and pepper.

  • 4

    Toss the vegetables and chickpeas to ensure even coating of oil and seasonings.

  • 5

    Place the chicken breast (seasoned with salt and pepper) on a separate lightly oiled baking tray or in a baking dish.

  • 6

    Roast the vegetables and chickpeas in the oven for about 25-30 minutes, stirring halfway through for even browning.

  • 7

    At the same time, bake or grill the chicken breast for approximately 20-25 minutes until fully cooked and juices run clear.

  • 8

    Once cooked, slice the chicken and serve it alongside the roasted sweet potatoes, butternut squash, and chickpeas.

  • 9

    Enjoy your balanced, herb-roasted meal!