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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, savory dish where balsamic-infused chicken meets caramelized Brussels sprouts and sweet potatoes, all roasted to crispy perfection on a single sheet pan. The medley of textures and tangy-sweet balance makes this a delightful and wholesome meal.

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NUTRITION

453kcal
Protein
36.9g
Fat
18.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim/halve the Brussels sprouts.

  • 3

    In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, garlic powder, dried thyme, salt, and black pepper.

  • 4

    Place the vegetables on a large sheet pan in a single layer.

  • 5

    Pat the chicken breast dry and place it on the sheet pan among the vegetables.

  • 6

    Drizzle balsamic vinegar over the chicken, and season it with a pinch of salt and pepper.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 8

    Once done, let the chicken rest for a few minutes before slicing. Serve the veggies and chicken together.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, savory dish where balsamic-infused chicken meets caramelized Brussels sprouts and sweet potatoes, all roasted to crispy perfection on a single sheet pan. The medley of textures and tangy-sweet balance makes this a delightful and wholesome meal.

NUTRITION

453kcal
Protein
36.9g
Fat
18.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into 1/2-inch cubes and trim/halve the Brussels sprouts.

  • 3

    In a bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, garlic powder, dried thyme, salt, and black pepper.

  • 4

    Place the vegetables on a large sheet pan in a single layer.

  • 5

    Pat the chicken breast dry and place it on the sheet pan among the vegetables.

  • 6

    Drizzle balsamic vinegar over the chicken, and season it with a pinch of salt and pepper.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

  • 8

    Once done, let the chicken rest for a few minutes before slicing. Serve the veggies and chicken together.