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

Chicken breast grilled with smoked paprika and garlic, served with roasted sweet potato cubes and tender charred broccoli.

Try 7 days free, then $12.99 / mo.

NUTRITION

542kcal
Protein
52.3g
Fat
19.9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

150g Sweet Potato

150g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the vegetables on the baking sheet with half of the olive oil, salt, and pepper.

  • 4

    Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

  • 5

    Season the chicken breast with the remaining olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 6

    Heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for five minutes before slicing it to serve 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

Chicken breast grilled with smoked paprika and garlic, served with roasted sweet potato cubes and tender charred broccoli.

NUTRITION

542kcal
Protein
52.3g
Fat
19.9g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

150g Sweet Potato

150g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the vegetables on the baking sheet with half of the olive oil, salt, and pepper.

  • 4

    Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

  • 5

    Season the chicken breast with the remaining olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 6

    Heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Allow the chicken to rest for five minutes before slicing it to serve alongside the roasted vegetables.