Name: Sheet Pan Balsamic Chicken and Brussels Sprouts with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (~170g); 1 cup Brussels Sprouts (~88g); 1/2 medium Sweet Potato (~100g); 1 tbsp Balsamic Vinegar (~16g); 1 tsp Olive Oil (~4.5g); 2 cloves Garlic; Salt and Pepper to taste

Sheet Pan Balsamic Chicken and Brussels Sprouts with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Chicken and Brussels Sprouts with Roasted Sweet Potatoes

A balanced sheet pan meal featuring tender balsamic glazed chicken, caramelized Brussels sprouts, and lightly roasted sweet potatoes. Crisp edges and a tangy-sweet finish make this dish both satisfying and nutritious.

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NUTRITION

Protein

42.8g

Fat

9.1g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Brussels Sprouts (~88g)

1/2 medium Sweet Potato (~100g)

1 tbsp Balsamic Vinegar (~16g)

1 tsp Olive Oil (~4.5g)

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Pat the chicken breast dry, then season both sides with salt and pepper.
3
In a small bowl, combine balsamic vinegar, olive oil, and minced garlic.
4
Place the chicken breast, halved Brussels sprouts, and cubed sweet potato on the sheet pan. Drizzle the balsamic mixture evenly over all ingredients.
5
Toss the Brussels sprouts and sweet potatoes gently to ensure they are well coated with the glaze.
6
Roast in the preheated oven for about 20-25 minutes, running the pan halfway through for even cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7
Remove from the oven, let it rest briefly, and serve warm.