Roasted Chicken with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

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

Roasted Chicken with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

Enjoy a hearty plate featuring succulent roasted chicken paired with sweet, cinnamon-infused sweet potatoes and crispy Brussels sprouts. This dish balances savory and slightly sweet notes while delivering a satisfying crunch, perfect for a balanced dinner that fuels your body with lean protein and vibrant vegetables.

Try 3 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
35.3g
Fat
18.0g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 small Sweet Potato (~100g)

1 cup Brussels Sprouts (~88g)

1 Tbsp Olive Oil (~14g)

1 clove Garlic

1/2 tsp Cinnamon

Salt and Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    Peel (if desired) and cube the sweet potato, then toss with olive oil, cinnamon, a pinch of salt, and a little black pepper.

  • 4

    Trim and halve the Brussels sprouts, and toss with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on one side of a baking sheet. On the other side, spread out the sweet potatoes and Brussels sprouts evenly.

  • 6

    Drizzle the minced garlic over the vegetables.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Roasted Chicken with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

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

Roasted Chicken with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Cinnamon-Spiced Sweet Potatoes and Crispy Brussels Sprouts

Enjoy a hearty plate featuring succulent roasted chicken paired with sweet, cinnamon-infused sweet potatoes and crispy Brussels sprouts. This dish balances savory and slightly sweet notes while delivering a satisfying crunch, perfect for a balanced dinner that fuels your body with lean protein and vibrant vegetables.

NUTRITION

419kcal
Protein
35.3g
Fat
18.0g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1 small Sweet Potato (~100g)

1 cup Brussels Sprouts (~88g)

1 Tbsp Olive Oil (~14g)

1 clove Garlic

1/2 tsp Cinnamon

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    Peel (if desired) and cube the sweet potato, then toss with olive oil, cinnamon, a pinch of salt, and a little black pepper.

  • 4

    Trim and halve the Brussels sprouts, and toss with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on one side of a baking sheet. On the other side, spread out the sweet potatoes and Brussels sprouts evenly.

  • 6

    Drizzle the minced garlic over the vegetables.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving.