Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

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

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

Savor a deliciously balanced dish featuring tender roasted chicken breast paired with naturally sweet roasted potato cubes and crispy Brussels sprouts. This colorful plate bursts with wholesome flavors enhanced by a hint of olive oil and your favorite herbs, making it a splendid meal for a nourishing dinner.

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NUTRITION

300kcal
Protein
31g
Fat
6.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato (approx. 130g)

1 cup Brussels Sprouts (approx. 88g)

1 tsp Olive Oil

Salt & Pepper to taste

1/2 tsp Dried Thyme

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PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into 1/2-inch cubes. Trim the ends of the Brussels sprouts and cut them in half.

  • 3

    Place the chicken breast, sweet potato cubes, and Brussels sprouts on a baking sheet. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and dried thyme.

  • 4

    Toss the vegetables gently to coat them evenly and season the chicken breast on both sides with salt and pepper.

  • 5

    Arrange the chicken in the center and the vegetables around it for even cooking.

  • 6

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy.

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

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

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Chicken with Crispy Brussels Sprouts

Savor a deliciously balanced dish featuring tender roasted chicken breast paired with naturally sweet roasted potato cubes and crispy Brussels sprouts. This colorful plate bursts with wholesome flavors enhanced by a hint of olive oil and your favorite herbs, making it a splendid meal for a nourishing dinner.

NUTRITION

300kcal
Protein
31g
Fat
6.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato (approx. 130g)

1 cup Brussels Sprouts (approx. 88g)

1 tsp Olive Oil

Salt & Pepper to taste

1/2 tsp Dried Thyme

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into 1/2-inch cubes. Trim the ends of the Brussels sprouts and cut them in half.

  • 3

    Place the chicken breast, sweet potato cubes, and Brussels sprouts on a baking sheet. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and dried thyme.

  • 4

    Toss the vegetables gently to coat them evenly and season the chicken breast on both sides with salt and pepper.

  • 5

    Arrange the chicken in the center and the vegetables around it for even cooking.

  • 6

    Roast in the oven for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy.