Herb-Roasted Chicken with Crispy Roasted Sweet Potatoes and Toasted Pecans

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

Herb-Roasted Chicken with Crispy Roasted Sweet Potatoes and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Sweet Potatoes and Toasted Pecans

Savor tender herb-roasted chicken paired with delightfully crispy roasted sweet potatoes, accented by the subtle crunch of toasted pecans. This meal strikes a harmony between savory and subtly sweet, making it a nourishing and satisfying dinner option.

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NUTRITION

381kcal
Protein
35.2g
Fat
18g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100 grams Sweet Potato

0.5 oz Pecans

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped fresh rosemary, and thyme.

  • 3

    Peel and cut the sweet potato into 1/2-inch thick rounds or cubes. Toss with olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken breast on a baking sheet. In a separate section on the same sheet, lay out the sweet potato pieces in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature 165°F) and the sweet potatoes are tender and starting to crisp at the edges.

  • 6

    While the chicken and sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning.

  • 7

    Remove everything from the oven and plate the chicken with a serving of roasted sweet potatoes. Sprinkle the toasted pecans atop the sweet potatoes for an extra crunch.

  • 8

    Serve immediately and enjoy your healthy, flavorful meal.

Herb-Roasted Chicken with Crispy Roasted Sweet Potatoes and Toasted Pecans

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

Herb-Roasted Chicken with Crispy Roasted Sweet Potatoes and Toasted Pecans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Roasted Sweet Potatoes and Toasted Pecans

Savor tender herb-roasted chicken paired with delightfully crispy roasted sweet potatoes, accented by the subtle crunch of toasted pecans. This meal strikes a harmony between savory and subtly sweet, making it a nourishing and satisfying dinner option.

NUTRITION

381kcal
Protein
35.2g
Fat
18g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

100 grams Sweet Potato

0.5 oz Pecans

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped fresh rosemary, and thyme.

  • 3

    Peel and cut the sweet potato into 1/2-inch thick rounds or cubes. Toss with olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken breast on a baking sheet. In a separate section on the same sheet, lay out the sweet potato pieces in a single layer.

  • 5

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature 165°F) and the sweet potatoes are tender and starting to crisp at the edges.

  • 6

    While the chicken and sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to avoid burning.

  • 7

    Remove everything from the oven and plate the chicken with a serving of roasted sweet potatoes. Sprinkle the toasted pecans atop the sweet potatoes for an extra crunch.

  • 8

    Serve immediately and enjoy your healthy, flavorful meal.