Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Savor a beautifully roasted chicken breast paired with tender sweet potatoes and crispy Brussels sprouts dusted in fragrant herbs. This dish is perfectly balanced for a nourishing dinner, offering a delightful mix of savory flavors and a subtle, earthy sweetness from the vegetables.

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NUTRITION

308kcal
Protein
35g
Fat
8.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Brussels Sprouts

2 tsp Olive Oil

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed herbs & spices.

  • 3

    Peel and cube the sweet potato into bite-sized pieces.

  • 4

    Trim the ends of the Brussels sprouts and cut them in halves if they are large.

  • 5

    In a bowl, toss the sweet potatoes and Brussels sprouts with 1 tsp olive oil, salt, and pepper.

  • 6

    Place the seasoned chicken breast on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.

  • 7

    Drizzle the remaining 1 tsp olive oil over the chicken.

  • 8

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 9

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables.

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potatoes

Savor a beautifully roasted chicken breast paired with tender sweet potatoes and crispy Brussels sprouts dusted in fragrant herbs. This dish is perfectly balanced for a nourishing dinner, offering a delightful mix of savory flavors and a subtle, earthy sweetness from the vegetables.

NUTRITION

308kcal
Protein
35g
Fat
8.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Brussels Sprouts

2 tsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed herbs & spices.

  • 3

    Peel and cube the sweet potato into bite-sized pieces.

  • 4

    Trim the ends of the Brussels sprouts and cut them in halves if they are large.

  • 5

    In a bowl, toss the sweet potatoes and Brussels sprouts with 1 tsp olive oil, salt, and pepper.

  • 6

    Place the seasoned chicken breast on a baking tray lined with parchment paper. Arrange the vegetables around the chicken.

  • 7

    Drizzle the remaining 1 tsp olive oil over the chicken.

  • 8

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.

  • 9

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables.