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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant sheet pan dinner featuring tender herb-infused chicken breast, naturally sweet roasted potatoes, and delightfully crispy Brussels sprouts. This dish brings together earthy flavors and a satisfying crunch for a wholesome and delicious meal.

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NUTRITION

424kcal
Protein
37.5g
Fat
18g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chicken breast with 1/2 of the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Halve the Brussels sprouts and place them in a separate bowl.

  • 4

    Drizzle the Brussels sprouts with the remaining olive oil and season with salt and pepper, ensuring an even coating.

  • 5

    Arrange the seasoned chicken, sweet potato cubes, and Brussels sprouts on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful sheet pan dinner!

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant sheet pan dinner featuring tender herb-infused chicken breast, naturally sweet roasted potatoes, and delightfully crispy Brussels sprouts. This dish brings together earthy flavors and a satisfying crunch for a wholesome and delicious meal.

NUTRITION

424kcal
Protein
37.5g
Fat
18g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup Brussels Sprouts

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chicken breast with 1/2 of the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Peel (if desired) and cut the sweet potato into 1-inch cubes. Halve the Brussels sprouts and place them in a separate bowl.

  • 4

    Drizzle the Brussels sprouts with the remaining olive oil and season with salt and pepper, ensuring an even coating.

  • 5

    Arrange the seasoned chicken, sweet potato cubes, and Brussels sprouts on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful sheet pan dinner!