Crispy Roasted Chicken with Sweet Potatoes and Corn

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

Crispy Roasted Chicken with Sweet Potatoes and Corn

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Sweet Potatoes and Corn

Savor a perfectly crispy roasted chicken breast paired with tender roasted sweet potatoes and sweet corn. This dish delivers a satisfying balance of lean protein, complex carbohydrates, and a hint of natural sweetness, all brought together with a drizzle of olive oil and aromatic spices for a harmonious, mouthwatering experience.

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NUTRITION

458kcal
Protein
47g
Fat
13g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Corn Kernels

1/2 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides generously with salt and pepper.

  • 3

    Peel (if preferred) and dice the sweet potato into 1-inch cubes.

  • 4

    In a bowl, toss the sweet potato cubes and corn kernels with olive oil, salt, and pepper.

  • 5

    Place the seasoned chicken breast and the vegetable mix on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven. Bake the chicken for about 20-25 minutes, until the internal temperature reaches 165°F (74°C) and the exterior has a crispy edge; stir the vegetables halfway through for even roasting.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice it.

  • 8

    Plate the sliced chicken alongside the roasted sweet potatoes and corn, and serve warm.

Crispy Roasted Chicken with Sweet Potatoes and Corn

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

Crispy Roasted Chicken with Sweet Potatoes and Corn

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken with Sweet Potatoes and Corn

Savor a perfectly crispy roasted chicken breast paired with tender roasted sweet potatoes and sweet corn. This dish delivers a satisfying balance of lean protein, complex carbohydrates, and a hint of natural sweetness, all brought together with a drizzle of olive oil and aromatic spices for a harmonious, mouthwatering experience.

NUTRITION

458kcal
Protein
47g
Fat
13g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1/2 cup Corn Kernels

1/2 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides generously with salt and pepper.

  • 3

    Peel (if preferred) and dice the sweet potato into 1-inch cubes.

  • 4

    In a bowl, toss the sweet potato cubes and corn kernels with olive oil, salt, and pepper.

  • 5

    Place the seasoned chicken breast and the vegetable mix on a baking sheet lined with parchment paper.

  • 6

    Roast in the preheated oven. Bake the chicken for about 20-25 minutes, until the internal temperature reaches 165°F (74°C) and the exterior has a crispy edge; stir the vegetables halfway through for even roasting.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice it.

  • 8

    Plate the sliced chicken alongside the roasted sweet potatoes and corn, and serve warm.