Name: Sheet Pan Chicken with Roasted Sweet Potato, Onion, and Garlic
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Chicken Breast; 150g Sweet Potato; 50g Red Onion; 2 cloves Garlic; 1 tbsp Extra Virgin Olive Oil; 2 cups Baby Spinach; 1 tsp Dried Rosemary

Sheet Pan Chicken with Roasted Sweet Potato, Onion, and Garlic

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Sweet Potato, Onion, and Garlic

Tender chicken breast and sweet potato cubes roasted on a sheet pan with red onion and garlic, served over a bed of fresh baby spinach with fragrant toasted rosemary.

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NUTRITION

Protein

39.6g

Fat

16g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

150g Sweet Potato

50g Red Onion

2 cloves Garlic

1 tbsp Extra Virgin Olive Oil

2 cups Baby Spinach

1 tsp Dried Rosemary

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Dice the chicken breast and sweet potatoes into uniform one-inch cubes to ensure they cook at the same rate.
3
Slice the red onion into thick wedges and finely mince the garlic cloves.
4
Place the chicken, sweet potatoes, onion, and garlic on the prepared sheet pan and drizzle with olive oil.
5
Sprinkle with dried rosemary, sea salt, and black pepper, then toss thoroughly to coat every piece.
6
Spread the mixture in a single layer, ensuring the pan is not overcrowded so the vegetables roast rather than steam.
7
Bake for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are fork-tender and slightly browned.
8
Arrange the fresh baby spinach in a serving bowl and top with the hot roasted chicken and vegetable mixture.