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

Grilled lemon-herb chicken breast served alongside oven-roasted sweet potato cubes and broccoli florets with a savory charred finish.

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NUTRITION

424kcal
Protein
39.2g
Fat
13.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Sweet Potato

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    While vegetables roast, whisk together the remaining teaspoon of olive oil, lemon juice, garlic powder, and smoked paprika in a small bowl.

  • 5

    Coat the chicken breast evenly with the lemon-spice marinade.

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing and serving with 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

Grilled lemon-herb chicken breast served alongside oven-roasted sweet potato cubes and broccoli florets with a savory charred finish.

NUTRITION

424kcal
Protein
39.2g
Fat
13.4g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Sweet Potato

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with one teaspoon of olive oil, salt, and pepper.

  • 3

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

  • 4

    While vegetables roast, whisk together the remaining teaspoon of olive oil, lemon juice, garlic powder, and smoked paprika in a small bowl.

  • 5

    Coat the chicken breast evenly with the lemon-spice marinade.

  • 6

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

  • 7

    Allow the chicken to rest for 5 minutes before slicing and serving with the roasted vegetables.