Herb-Roasted Chicken Breast with Roasted Kabocha Squash and Sweet Potato

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

Herb-Roasted Chicken Breast with Roasted Kabocha Squash and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Kabocha Squash and Sweet Potato

Herb-marinated chicken breast roasted alongside wedges of kabocha squash and sweet potato, served with tender green beans and finished with a fragrant, toasted rosemary garnish.

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NUTRITION

469kcal
Protein
39.9g
Fat
17.9g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.5 cups Kabocha Squash, cubed

0.8 medium Sweet Potato, cubed

1 cup Green Beans

1 tbsp Olive Oil

Dried rosemary, thyme, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the kabocha squash and sweet potato into uniform 1-inch cubes, leaving the skin on the kabocha for extra fiber and texture.

  • 3

    Place the chicken breast, squash cubes, and sweet potato cubes on the prepared tray.

  • 4

    Drizzle everything with olive oil and season generously with salt, black pepper, dried rosemary, and dried thyme.

  • 5

    Toss the vegetables to coat evenly and ensure the chicken is well-seasoned on both sides.

  • 6

    Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the squash is tender.

  • 7

    While the chicken and vegetables roast, lightly steam the green beans in a steamer basket for 5 minutes until they are bright green and crisp-tender.

  • 8

    Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.

  • 9

    Plate the roasted chicken, squash, and sweet potatoes alongside the steamed green beans and serve immediately.

Herb-Roasted Chicken Breast with Roasted Kabocha Squash and Sweet Potato

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

Herb-Roasted Chicken Breast with Roasted Kabocha Squash and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Kabocha Squash and Sweet Potato

Herb-marinated chicken breast roasted alongside wedges of kabocha squash and sweet potato, served with tender green beans and finished with a fragrant, toasted rosemary garnish.

NUTRITION

469kcal
Protein
39.9g
Fat
17.9g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.5 cups Kabocha Squash, cubed

0.8 medium Sweet Potato, cubed

1 cup Green Beans

1 tbsp Olive Oil

Dried rosemary, thyme, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Cut the kabocha squash and sweet potato into uniform 1-inch cubes, leaving the skin on the kabocha for extra fiber and texture.

  • 3

    Place the chicken breast, squash cubes, and sweet potato cubes on the prepared tray.

  • 4

    Drizzle everything with olive oil and season generously with salt, black pepper, dried rosemary, and dried thyme.

  • 5

    Toss the vegetables to coat evenly and ensure the chicken is well-seasoned on both sides.

  • 6

    Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the squash is tender.

  • 7

    While the chicken and vegetables roast, lightly steam the green beans in a steamer basket for 5 minutes until they are bright green and crisp-tender.

  • 8

    Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.

  • 9

    Plate the roasted chicken, squash, and sweet potatoes alongside the steamed green beans and serve immediately.