Sheet Pan Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Enjoy a vibrant and hearty meal featuring tender roasted chicken paired with caramelized Brussels sprouts and sweet potatoes, all brought together with a tangy balsamic glaze. This one-pan dish offers a perfect balance of protein and complex carbs, ideal for a satisfying dinner.

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NUTRITION

395kcal
Protein
40.2g
Fat
9g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Boneless Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds and trim the ends off the Brussels sprouts before halving them.

  • 3

    Place the chicken breast, sweet potato slices, and halved Brussels sprouts on a sheet pan.

  • 4

    Drizzle olive oil and balsamic vinegar over the vegetables and chicken.

  • 5

    Mince the garlic and sprinkle it evenly over all the ingredients. Season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to coat them well in the seasonings, ensuring the chicken is also evenly seasoned.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve on a plate with a generous helping of roasted vegetables.

Sheet Pan Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Balsamic Glazed Brussels Sprouts and Sweet Potatoes

Enjoy a vibrant and hearty meal featuring tender roasted chicken paired with caramelized Brussels sprouts and sweet potatoes, all brought together with a tangy balsamic glaze. This one-pan dish offers a perfect balance of protein and complex carbs, ideal for a satisfying dinner.

NUTRITION

395kcal
Protein
40.2g
Fat
9g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 ounces Skinless Boneless Chicken Breast

1 cup Brussels Sprouts

1 small Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds and trim the ends off the Brussels sprouts before halving them.

  • 3

    Place the chicken breast, sweet potato slices, and halved Brussels sprouts on a sheet pan.

  • 4

    Drizzle olive oil and balsamic vinegar over the vegetables and chicken.

  • 5

    Mince the garlic and sprinkle it evenly over all the ingredients. Season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to coat them well in the seasonings, ensuring the chicken is also evenly seasoned.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve on a plate with a generous helping of roasted vegetables.