Name: Herb-Roasted Chicken Breast with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 150g Sweet Potato; 1 tbsp Extra Virgin Olive Oil; 1 cup Broccoli florets; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme

Herb-Roasted Chicken Breast with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Sweet Potatoes

Oven-roasted chicken breast and cubed sweet potatoes seasoned with rosemary and thyme, served with tender broccoli and finished with golden crisp edges.

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NUTRITION

Protein

44g

Fat

16.1g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

150g Sweet Potato

1 tbsp Extra Virgin Olive Oil

1 cup Broccoli florets

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel the sweet potato and cut it into uniform 1-inch cubes for even roasting.
3
Place the sweet potato cubes and broccoli florets on one side of the baking sheet.
4
Drizzle the vegetables with half of the olive oil and season with a pinch of sea salt and black pepper.
5
Rub the chicken breast with the remaining olive oil and coat both sides with the dried rosemary and thyme.
6
Place the chicken on the other side of the baking sheet and roast for 20-25 minutes.
7
Ensure the chicken reaches an internal temperature of 165°F and the potatoes are tender with caramelized edges.
8
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.