Herb-Roasted Chicken with Balsamic Glazed Brussels Sprouts and Crispy Sweet Potatoes

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

Herb-Roasted Chicken with Balsamic Glazed Brussels Sprouts and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Balsamic Glazed Brussels Sprouts and Crispy Sweet Potatoes

Enjoy a perfectly balanced dish featuring tender herb-roasted chicken paired with vibrant, caramelized Brussels sprouts and crispy sweet potatoes lightly tossed in a tangy balsamic glaze. This dish offers a delightful mix of savory and sweet flavors, with each bite delivering freshness, texture, and satisfying taste.

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NUTRITION

369kcal
Protein
40.1g
Fat
9.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 tsp Mixed Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by patting the chicken breast dry and season both sides with salt, pepper, mixed herbs, and garlic powder.

  • 3

    Toss the halved Brussels sprouts in a bowl with olive oil, a pinch of salt, and pepper.

  • 4

    Cut the sweet potato into thin rounds or wedges, and season lightly with salt and pepper for a crispy texture.

  • 5

    Place the seasoned chicken, Brussels sprouts, and sweet potato on a baking tray lined with parchment paper, ensuring even spacing.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken is cooked through (internal temperature of 165°F), the Brussels sprouts are tender and slightly charred, and the sweet potatoes are crispy on the edges.

  • 7

    In the last 5 minutes of roasting, drizzle balsamic vinegar over the Brussels sprouts to create a glaze, then return to the oven.

  • 8

    Once done, plate the chicken alongside a generous serving of Brussels sprouts and crispy sweet potatoes. Enjoy your balanced, nutritious meal.

Herb-Roasted Chicken with Balsamic Glazed Brussels Sprouts and Crispy Sweet Potatoes

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

Herb-Roasted Chicken with Balsamic Glazed Brussels Sprouts and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Balsamic Glazed Brussels Sprouts and Crispy Sweet Potatoes

Enjoy a perfectly balanced dish featuring tender herb-roasted chicken paired with vibrant, caramelized Brussels sprouts and crispy sweet potatoes lightly tossed in a tangy balsamic glaze. This dish offers a delightful mix of savory and sweet flavors, with each bite delivering freshness, texture, and satisfying taste.

NUTRITION

369kcal
Protein
40.1g
Fat
9.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 tsp Mixed Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Start by patting the chicken breast dry and season both sides with salt, pepper, mixed herbs, and garlic powder.

  • 3

    Toss the halved Brussels sprouts in a bowl with olive oil, a pinch of salt, and pepper.

  • 4

    Cut the sweet potato into thin rounds or wedges, and season lightly with salt and pepper for a crispy texture.

  • 5

    Place the seasoned chicken, Brussels sprouts, and sweet potato on a baking tray lined with parchment paper, ensuring even spacing.

  • 6

    Roast in the oven for about 20-25 minutes until the chicken is cooked through (internal temperature of 165°F), the Brussels sprouts are tender and slightly charred, and the sweet potatoes are crispy on the edges.

  • 7

    In the last 5 minutes of roasting, drizzle balsamic vinegar over the Brussels sprouts to create a glaze, then return to the oven.

  • 8

    Once done, plate the chicken alongside a generous serving of Brussels sprouts and crispy sweet potatoes. Enjoy your balanced, nutritious meal.