Sheet Pan Herb Chicken Breast with Broccoli and Sweet Potato

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

Sheet Pan Herb Chicken Breast with Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb Chicken Breast with Broccoli and Sweet Potato

Sheet-pan roasted chicken breast, cubed sweet potatoes, and broccoli florets seasoned with Mediterranean herbs, finished with a squeeze of lemon for a bright, caramelized edge.

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NUTRITION

472kcal
Protein
45.9g
Fat
14g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

150 grams Sweet Potato, cubed

1.5 cups Broccoli Florets

2 teaspoons Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into half-inch cubes, and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato cubes, and broccoli florets onto the prepared sheet pan.

  • 4

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

  • 5

    Toss the vegetables well to coat them in the oil and spices, and flip the chicken to ensure it is seasoned on both sides.

  • 6

    Spread the ingredients out into a single layer, ensuring the chicken has enough space around it to roast properly.

  • 7

    Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

Sheet Pan Herb Chicken Breast with Broccoli and Sweet Potato

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

Sheet Pan Herb Chicken Breast with Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb Chicken Breast with Broccoli and Sweet Potato

Sheet-pan roasted chicken breast, cubed sweet potatoes, and broccoli florets seasoned with Mediterranean herbs, finished with a squeeze of lemon for a bright, caramelized edge.

NUTRITION

472kcal
Protein
45.9g
Fat
14g
Carbs
42.0g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

150 grams Sweet Potato, cubed

1.5 cups Broccoli Florets

2 teaspoons Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into half-inch cubes, and chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast, sweet potato cubes, and broccoli florets onto the prepared sheet pan.

  • 4

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

  • 5

    Toss the vegetables well to coat them in the oil and spices, and flip the chicken to ensure it is seasoned on both sides.

  • 6

    Spread the ingredients out into a single layer, ensuring the chicken has enough space around it to roast properly.

  • 7

    Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.