Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Enjoy a perfectly roasted chicken breast seasoned with aromatic herbs, paired with crispy roasted Brussels sprouts and tender sweet potatoes. This dish balances savory and slightly sweet flavors, accented by a drizzle of olive oil to enhance the roasted goodness and create a satisfying, wholesome meal.

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NUTRITION

413kcal
Protein
39.3g
Fat
18.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet. Season with salt, pepper, and the mixed herbs.

  • 3

    Cut the sweet potato into evenly sized cubes and trim the Brussels sprouts in half.

  • 4

    In a mixing bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, pepper, and a pinch more herbs if desired.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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 Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Enjoy a perfectly roasted chicken breast seasoned with aromatic herbs, paired with crispy roasted Brussels sprouts and tender sweet potatoes. This dish balances savory and slightly sweet flavors, accented by a drizzle of olive oil to enhance the roasted goodness and create a satisfying, wholesome meal.

NUTRITION

413kcal
Protein
39.3g
Fat
18.4g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet. Season with salt, pepper, and the mixed herbs.

  • 3

    Cut the sweet potato into evenly sized cubes and trim the Brussels sprouts in half.

  • 4

    In a mixing bowl, toss the sweet potato cubes and Brussels sprouts with olive oil, salt, pepper, and a pinch more herbs if desired.

  • 5

    Arrange the vegetables around the chicken on the baking sheet in a single layer.

  • 6

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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