Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

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

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

Enjoy a heartwarming plate of tender roasted chicken breast paired with sweet roasted sweet potato and crisp Brussels sprouts. Enhanced with a hint of garlic and a drizzle of olive oil, this meal perfectly balances satisfying protein with nutrient-dense vegetables for a delicious and wholesome dining experience.

Try 3 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
46.5g
Fat
9.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

1 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper (to taste)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry with a paper towel.

  • 3

    Peel and cube the sweet potato into 1-inch pieces. Trim the ends of the Brussels sprouts and cut them in half.

  • 4

    In a bowl, toss the sweet potato and Brussels sprouts with the extra virgin olive oil, garlic powder, salt, and pepper.

  • 5

    Place the chicken breast on a lightly greased baking tray. Arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through. Ensure the chicken reaches an internal temperature of 165°F.

  • 7

    Once cooked, remove from the oven, let the chicken rest for a couple of minutes, then slice and serve alongside the roasted vegetables.

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

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

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

Enjoy a heartwarming plate of tender roasted chicken breast paired with sweet roasted sweet potato and crisp Brussels sprouts. Enhanced with a hint of garlic and a drizzle of olive oil, this meal perfectly balances satisfying protein with nutrient-dense vegetables for a delicious and wholesome dining experience.

NUTRITION

420kcal
Protein
46.5g
Fat
9.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

1 cup Brussels Sprouts

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry with a paper towel.

  • 3

    Peel and cube the sweet potato into 1-inch pieces. Trim the ends of the Brussels sprouts and cut them in half.

  • 4

    In a bowl, toss the sweet potato and Brussels sprouts with the extra virgin olive oil, garlic powder, salt, and pepper.

  • 5

    Place the chicken breast on a lightly greased baking tray. Arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through. Ensure the chicken reaches an internal temperature of 165°F.

  • 7

    Once cooked, remove from the oven, let the chicken rest for a couple of minutes, then slice and serve alongside the roasted vegetables.