Grilled Chicken Breast with Roasted Broccoli and Sweet Potato

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

Grilled Chicken Breast with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Sweet Potato

Tender grilled chicken breast served with caramelized sweet potato cubes and charred broccoli florets, finished with a squeeze of fresh lemon.

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NUTRITION

344kcal
Protein
30.3g
Fat
10.4g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces boneless skinless Chicken Breast

1 cup cubed Sweet Potato

1.1 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets in a bowl with one teaspoon of olive oil, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While the vegetables roast, brush the chicken breast with the remaining half teaspoon of olive oil and season both sides with salt and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.

Grilled Chicken Breast with Roasted Broccoli and Sweet Potato

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

Grilled Chicken Breast with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Sweet Potato

Tender grilled chicken breast served with caramelized sweet potato cubes and charred broccoli florets, finished with a squeeze of fresh lemon.

NUTRITION

344kcal
Protein
30.3g
Fat
10.4g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces boneless skinless Chicken Breast

1 cup cubed Sweet Potato

1.1 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets in a bowl with one teaspoon of olive oil, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While the vegetables roast, brush the chicken breast with the remaining half teaspoon of olive oil and season both sides with salt and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.