Crispy Baked Herb Chicken with Roasted Sweet Potato Wedges and Green Beans

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

Crispy Baked Herb Chicken with Roasted Sweet Potato Wedges and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Herb Chicken with Roasted Sweet Potato Wedges and Green Beans

Savor tender herb-infused chicken coated in a delicate crisp panko crust, paired with sweet potato wedges and fresh green beans roasted to perfection. A balanced, delicious meal that stands out for its aroma and flavor without overloading on calories.

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NUTRITION

476kcal
Protein
40g
Fat
11.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1 medium Sweet Potato

1 cup Green Beans

1/2 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pound the chicken breast lightly to ensure even thickness. Pat dry and season with salt, pepper, and mixed dried herbs.

  • 3

    Coat the chicken evenly with panko breadcrumbs. For extra crunch, optionally drizzle a little olive oil over the crumb coating.

  • 4

    Cut the sweet potato into wedges. Toss with a portion of the olive oil, salt, and pepper.

  • 5

    Prepare the green beans by trimming the ends and lightly tossing with salt, pepper, and any leftover olive oil.

  • 6

    Place the chicken on one side of a baking sheet, and arrange the sweet potato wedges and green beans on the other side for even roasting.

  • 7

    Bake for 20-25 minutes, turning the sweet potato wedges halfway through, until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly crispy.

  • 8

    Serve immediately, enjoying the tender, herb-crusted chicken with your perfectly roasted sides.

Crispy Baked Herb Chicken with Roasted Sweet Potato Wedges and Green Beans

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

Crispy Baked Herb Chicken with Roasted Sweet Potato Wedges and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Herb Chicken with Roasted Sweet Potato Wedges and Green Beans

Savor tender herb-infused chicken coated in a delicate crisp panko crust, paired with sweet potato wedges and fresh green beans roasted to perfection. A balanced, delicious meal that stands out for its aroma and flavor without overloading on calories.

NUTRITION

476kcal
Protein
40g
Fat
11.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1 medium Sweet Potato

1 cup Green Beans

1/2 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pound the chicken breast lightly to ensure even thickness. Pat dry and season with salt, pepper, and mixed dried herbs.

  • 3

    Coat the chicken evenly with panko breadcrumbs. For extra crunch, optionally drizzle a little olive oil over the crumb coating.

  • 4

    Cut the sweet potato into wedges. Toss with a portion of the olive oil, salt, and pepper.

  • 5

    Prepare the green beans by trimming the ends and lightly tossing with salt, pepper, and any leftover olive oil.

  • 6

    Place the chicken on one side of a baking sheet, and arrange the sweet potato wedges and green beans on the other side for even roasting.

  • 7

    Bake for 20-25 minutes, turning the sweet potato wedges halfway through, until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly crispy.

  • 8

    Serve immediately, enjoying the tender, herb-crusted chicken with your perfectly roasted sides.