Herb-Roasted Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a balanced and flavorful dinner featuring tender herb-roasted chicken paired with crispy Brussels sprouts and naturally sweet roasted potatoes. This dish brings the aroma of rosemary and thyme together with a hint of garlic, ensuring a satisfying meal that perfectly aligns with your protein and calorie goals.

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NUTRITION

400kcal
Protein
40.3g
Fat
13.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

2 tsp Olive Oil

1 clove Garlic

0.5 tbsp Dried Rosemary

0.5 tbsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, dried rosemary, and thyme.

  • 3

    Toss the Brussels sprouts (halved) in 1 tsp olive oil, a pinch of salt and pepper, and minced garlic.

  • 4

    Peel and cube the sweet potato, then drizzle with the remaining 1 tsp olive oil, and season lightly with salt and pepper.

  • 5

    Place the chicken breast on one side of a baking sheet and arrange the Brussels sprouts and sweet potato cubes on the other side in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Herb-Roasted Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

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 Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a balanced and flavorful dinner featuring tender herb-roasted chicken paired with crispy Brussels sprouts and naturally sweet roasted potatoes. This dish brings the aroma of rosemary and thyme together with a hint of garlic, ensuring a satisfying meal that perfectly aligns with your protein and calorie goals.

NUTRITION

400kcal
Protein
40.3g
Fat
13.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

2 tsp Olive Oil

1 clove Garlic

0.5 tbsp Dried Rosemary

0.5 tbsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, dried rosemary, and thyme.

  • 3

    Toss the Brussels sprouts (halved) in 1 tsp olive oil, a pinch of salt and pepper, and minced garlic.

  • 4

    Peel and cube the sweet potato, then drizzle with the remaining 1 tsp olive oil, and season lightly with salt and pepper.

  • 5

    Place the chicken breast on one side of a baking sheet and arrange the Brussels sprouts and sweet potato cubes on the other side in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.