Crispy Sheet Pan Chicken with Roasted Broccoli and Sweet Potatoes

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

Crispy Sheet Pan Chicken with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Roasted Broccoli and Sweet Potatoes

Enjoy this vibrant, one-pan dinner featuring crispy baked chicken, tender roasted broccoli, and sweet, caramelized sweet potatoes. The dish is perfectly balanced with a satisfying crunch, savory herbs, and a slight hint of smoky paprika, making it a wholesome option for those prioritizing lean protein and nutrient-rich veggies.

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NUTRITION

495kcal
Protein
48.5g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup chopped Broccoli (91g)

1 small Sweet Potato (130g)

1 tbsp Olive Oil (13.5g)

Seasonings: Salt, Pepper, Garlic Powder, Paprika (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

    Pat the chicken breast dry with a paper towel. Rub both sides lightly with olive oil and season generously with salt, pepper, garlic powder, and paprika.

  • 3

    Cut the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato cubes and chopped broccoli with a drizzle of olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken breast on one side of the sheet pan. Spread the vegetables in a single layer on the other side.

  • 5

    Roast in the oven for 25-30 minutes. Check that the chicken is cooked through (internal temperature should reach 165°F) and that the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Crispy Sheet Pan Chicken with Roasted Broccoli and Sweet Potatoes

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

Crispy Sheet Pan Chicken with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Roasted Broccoli and Sweet Potatoes

Enjoy this vibrant, one-pan dinner featuring crispy baked chicken, tender roasted broccoli, and sweet, caramelized sweet potatoes. The dish is perfectly balanced with a satisfying crunch, savory herbs, and a slight hint of smoky paprika, making it a wholesome option for those prioritizing lean protein and nutrient-rich veggies.

NUTRITION

495kcal
Protein
48.5g
Fat
19.4g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup chopped Broccoli (91g)

1 small Sweet Potato (130g)

1 tbsp Olive Oil (13.5g)

Seasonings: Salt, Pepper, Garlic Powder, Paprika (to taste)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. Rub both sides lightly with olive oil and season generously with salt, pepper, garlic powder, and paprika.

  • 3

    Cut the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato cubes and chopped broccoli with a drizzle of olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken breast on one side of the sheet pan. Spread the vegetables in a single layer on the other side.

  • 5

    Roast in the oven for 25-30 minutes. Check that the chicken is cooked through (internal temperature should reach 165°F) and that the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.