Sheet Pan Cinnamon Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Sheet Pan Cinnamon Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Cinnamon Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Enjoy a warm and inviting sheet pan dinner featuring tender cinnamon-spiced chicken breast paired with naturally sweet roasted sweet potatoes and crispy Brussels sprouts. This beautifully balanced dish offers a medley of textures and flavors, marrying savory, sweet, and slightly spicy notes for a hearty, satisfying meal.

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NUTRITION

359kcal
Protein
36.5g
Fat
8.0g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato (approx 150g)

100g Brussels Sprouts

2 tsp Olive Oil

1 tsp Cinnamon

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the cinnamon with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and rub it with half of the olive oil and the cinnamon spice mix.

  • 4

    Cube or slice the sweet potato into evenly sized pieces and add to the sheet pan. Drizzle with one teaspoon of olive oil, and season with salt and pepper.

  • 5

    Trim the ends of the Brussels sprouts and halve them. Spread them out on the sheet pan, ensuring they have enough space to crisp up, and season with salt and pepper.

  • 6

    Roast everything in the preheated oven for 20-25 minutes. Halfway through, stir the vegetables to ensure even roasting.

  • 7

    Check that the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with crispy edges.

  • 8

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

Sheet Pan Cinnamon Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Sheet Pan Cinnamon Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Cinnamon Chicken with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Enjoy a warm and inviting sheet pan dinner featuring tender cinnamon-spiced chicken breast paired with naturally sweet roasted sweet potatoes and crispy Brussels sprouts. This beautifully balanced dish offers a medley of textures and flavors, marrying savory, sweet, and slightly spicy notes for a hearty, satisfying meal.

NUTRITION

359kcal
Protein
36.5g
Fat
8.0g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato (approx 150g)

100g Brussels Sprouts

2 tsp Olive Oil

1 tsp Cinnamon

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the cinnamon with a pinch of salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and rub it with half of the olive oil and the cinnamon spice mix.

  • 4

    Cube or slice the sweet potato into evenly sized pieces and add to the sheet pan. Drizzle with one teaspoon of olive oil, and season with salt and pepper.

  • 5

    Trim the ends of the Brussels sprouts and halve them. Spread them out on the sheet pan, ensuring they have enough space to crisp up, and season with salt and pepper.

  • 6

    Roast everything in the preheated oven for 20-25 minutes. Halfway through, stir the vegetables to ensure even roasting.

  • 7

    Check that the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with crispy edges.

  • 8

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