Roasted Chicken with Sweet Potato Wedges

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

Roasted Chicken with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Sweet Potato Wedges

Oven-roasted chicken breast seasoned with aromatic herbs, served alongside crispy sweet potato wedges and tender charred broccoli for a satisfying crunch.

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NUTRITION

555kcal
Protein
49.4g
Fat
19.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into uniform wedges and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato wedges, and broccoli florets on the prepared baking sheet.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, oregano, and garlic powder.

  • 5

    Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.

  • 6

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.

Roasted Chicken with Sweet Potato Wedges

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

Roasted Chicken with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Roasted Chicken with Sweet Potato Wedges

Oven-roasted chicken breast seasoned with aromatic herbs, served alongside crispy sweet potato wedges and tender charred broccoli for a satisfying crunch.

NUTRITION

555kcal
Protein
49.4g
Fat
19.5g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into uniform wedges and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato wedges, and broccoli florets on the prepared baking sheet.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, oregano, and garlic powder.

  • 5

    Toss the vegetables to coat and flip the chicken to ensure it is seasoned on both sides.

  • 6

    Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

  • 7

    Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.