Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Savor the comforting flavors of herb-roasted chicken perfectly paired with crispy Brussels sprouts and tender baked sweet potato. This balanced meal offers a delightful mix of juicy protein and hearty vegetables infused with aromatic herbs and a light drizzle of olive oil for extra crispiness.

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NUTRITION

336kcal
Protein
36g
Fat
8.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 teaspoon Extra-Virgin Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry, then season both sides generously with the mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet.

  • 4

    Trim and halve the Brussels sprouts. In a bowl, toss them with the olive oil, a pinch of salt, and pepper.

  • 5

    Spread the Brussels sprouts around the chicken on the baking sheet.

  • 6

    Wash the sweet potato and pierce it several times with a fork. You can either bake it whole on a separate tray or slice it into rounds for quicker roasting.

  • 7

    Place the sweet potato (or slices) in the oven alongside the chicken and Brussels sprouts.

  • 8

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

  • 9

    Remove from the oven, let the chicken rest for a few minutes, then serve together on a plate.

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Savor the comforting flavors of herb-roasted chicken perfectly paired with crispy Brussels sprouts and tender baked sweet potato. This balanced meal offers a delightful mix of juicy protein and hearty vegetables infused with aromatic herbs and a light drizzle of olive oil for extra crispiness.

NUTRITION

336kcal
Protein
36g
Fat
8.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 teaspoon Extra-Virgin Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry, then season both sides generously with the mixed herbs, salt, and pepper.

  • 3

    Place the chicken breast on a lightly greased baking sheet.

  • 4

    Trim and halve the Brussels sprouts. In a bowl, toss them with the olive oil, a pinch of salt, and pepper.

  • 5

    Spread the Brussels sprouts around the chicken on the baking sheet.

  • 6

    Wash the sweet potato and pierce it several times with a fork. You can either bake it whole on a separate tray or slice it into rounds for quicker roasting.

  • 7

    Place the sweet potato (or slices) in the oven alongside the chicken and Brussels sprouts.

  • 8

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

  • 9

    Remove from the oven, let the chicken rest for a few minutes, then serve together on a plate.