Grilled Chicken Breast with Roasted Sweet Potato and Broccoli

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

Grilled Chicken Breast with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Broccoli

Lemon-garlic grilled chicken breast served alongside roasted sweet potato wedges and tender broccoli florets with a hint of smoky char.

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NUTRITION

533kcal
Protein
50.2g
Fat
18.7g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

150 grams Sweet Potato

150 grams Broccoli

1 tablespoon Avocado Oil

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into even wedges, then break the broccoli into bite-sized florets.

  • 3

    Toss the sweet potato and broccoli on the baking sheet with half of the avocado oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 20 to 25 minutes until the potatoes are tender and the broccoli has developed a light char.

  • 5

    While the vegetables roast, season the chicken breast with garlic powder, dried oregano, and the remaining avocado oil.

  • 6

    Place the chicken on a preheated grill or grill pan over medium-high heat.

  • 7

    Cook the chicken for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.

Grilled Chicken Breast with Roasted Sweet Potato and Broccoli

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

Grilled Chicken Breast with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato and Broccoli

Lemon-garlic grilled chicken breast served alongside roasted sweet potato wedges and tender broccoli florets with a hint of smoky char.

NUTRITION

533kcal
Protein
50.2g
Fat
18.7g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

150 grams Sweet Potato

150 grams Broccoli

1 tablespoon Avocado Oil

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut it into even wedges, then break the broccoli into bite-sized florets.

  • 3

    Toss the sweet potato and broccoli on the baking sheet with half of the avocado oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 20 to 25 minutes until the potatoes are tender and the broccoli has developed a light char.

  • 5

    While the vegetables roast, season the chicken breast with garlic powder, dried oregano, and the remaining avocado oil.

  • 6

    Place the chicken on a preheated grill or grill pan over medium-high heat.

  • 7

    Cook the chicken for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 8

    Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.