Crispy Roasted Brussels Sprouts and Sweet Potatoes with Chicken and Chickpeas

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

Crispy Roasted Brussels Sprouts and Sweet Potatoes with Chicken and Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprouts and Sweet Potatoes with Chicken and Chickpeas

Enjoy a hearty, crispy roasted medley of Brussels sprouts and sweet potatoes paired with protein-packed chicken breast and savory chickpeas. This dish offers a wonderful blend of textures and flavors, accented with a drizzle of olive oil and aromatic herbs, making it a perfect balanced meal for any time of day.

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NUTRITION

532kcal
Protein
39.2g
Fat
20g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Brussels Sprouts (156g)

1/2 medium Sweet Potato (~100g)

3 ounces Chicken Breast (85g)

1/2 cup Canned Chickpeas (82g)

1 tablespoon Olive Oil (14g)

2 cloves Garlic

1 teaspoon Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, peel and cube the sweet potato into bite-sized pieces, and mince the garlic.

  • 3

    In a large bowl, toss the Brussels sprouts, sweet potato cubes, and chickpeas with olive oil, minced garlic, dried thyme, salt, and pepper until evenly coated.

  • 4

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.

  • 6

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 7

    Slice the chicken breast and serve it atop the roasted Brussels sprouts, sweet potatoes, and chickpeas, combining all the flavors in one dish.

Crispy Roasted Brussels Sprouts and Sweet Potatoes with Chicken and Chickpeas

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

Crispy Roasted Brussels Sprouts and Sweet Potatoes with Chicken and Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Brussels Sprouts and Sweet Potatoes with Chicken and Chickpeas

Enjoy a hearty, crispy roasted medley of Brussels sprouts and sweet potatoes paired with protein-packed chicken breast and savory chickpeas. This dish offers a wonderful blend of textures and flavors, accented with a drizzle of olive oil and aromatic herbs, making it a perfect balanced meal for any time of day.

NUTRITION

532kcal
Protein
39.2g
Fat
20g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

2 cups Brussels Sprouts (156g)

1/2 medium Sweet Potato (~100g)

3 ounces Chicken Breast (85g)

1/2 cup Canned Chickpeas (82g)

1 tablespoon Olive Oil (14g)

2 cloves Garlic

1 teaspoon Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, peel and cube the sweet potato into bite-sized pieces, and mince the garlic.

  • 3

    In a large bowl, toss the Brussels sprouts, sweet potato cubes, and chickpeas with olive oil, minced garlic, dried thyme, salt, and pepper until evenly coated.

  • 4

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 5

    Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.

  • 6

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 7

    Slice the chicken breast and serve it atop the roasted Brussels sprouts, sweet potatoes, and chickpeas, combining all the flavors in one dish.