Crispy Baked Chicken with Roasted Sweet Potatoes and Broccoli

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

Crispy Baked Chicken with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Sweet Potatoes and Broccoli

Enjoy a delightful balance of crispy baked chicken paired with tender roasted sweet potatoes and vibrant broccoli. This dish offers a satisfying crunch from a light panko coating while ensuring a lean protein punch and a wholesome serving of veggies, perfect for a nourishing dinner.

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NUTRITION

362kcal
Protein
38.4g
Fat
9.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1/2 medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry. Season both sides with salt, pepper, and garlic powder.

  • 3

    Lightly brush the chicken with half the olive oil. Dredge in panko breadcrumbs until evenly coated.

  • 4

    Place the chicken on the baking sheet.

  • 5

    Cut the sweet potato into small cubes and toss with the remaining olive oil, a pinch of salt, and pepper. Spread on another baking sheet.

  • 6

    Break the broccoli into florets, toss with a little olive oil, salt, and pepper, then spread them out on the same sheet as the sweet potato or on a separate one if preferred.

  • 7

    Place both baking sheets in the oven. Roast the sweet potatoes and broccoli for about 20-25 minutes until tender and lightly caramelized.

  • 8

    At the same time, bake the coated chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 9

    Remove all from the oven and let the chicken rest for a couple of minutes before serving alongside the roasted sweet potatoes and broccoli.

Crispy Baked Chicken with Roasted Sweet Potatoes and Broccoli

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

Crispy Baked Chicken with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Sweet Potatoes and Broccoli

Enjoy a delightful balance of crispy baked chicken paired with tender roasted sweet potatoes and vibrant broccoli. This dish offers a satisfying crunch from a light panko coating while ensuring a lean protein punch and a wholesome serving of veggies, perfect for a nourishing dinner.

NUTRITION

362kcal
Protein
38.4g
Fat
9.3g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1/2 medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry. Season both sides with salt, pepper, and garlic powder.

  • 3

    Lightly brush the chicken with half the olive oil. Dredge in panko breadcrumbs until evenly coated.

  • 4

    Place the chicken on the baking sheet.

  • 5

    Cut the sweet potato into small cubes and toss with the remaining olive oil, a pinch of salt, and pepper. Spread on another baking sheet.

  • 6

    Break the broccoli into florets, toss with a little olive oil, salt, and pepper, then spread them out on the same sheet as the sweet potato or on a separate one if preferred.

  • 7

    Place both baking sheets in the oven. Roast the sweet potatoes and broccoli for about 20-25 minutes until tender and lightly caramelized.

  • 8

    At the same time, bake the coated chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 9

    Remove all from the oven and let the chicken rest for a couple of minutes before serving alongside the roasted sweet potatoes and broccoli.