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

Lemon-herb marinated chicken breast grilled until juicy, served alongside roasted sweet potato wedges and broccoli with a hint of smoky char.

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NUTRITION

434kcal
Protein
39.1g
Fat
14.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.3 cups Sweet Potato, cubed

1.1 cups Broccoli florets

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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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 half of the 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.

  • 4

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

  • 5

    Brush the chicken breast with the marinade and let it sit for 10 minutes.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing and serving 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

Lemon-herb marinated chicken breast grilled until juicy, served alongside roasted sweet potato wedges and broccoli with a hint of smoky char.

NUTRITION

434kcal
Protein
39.1g
Fat
14.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.3 cups Sweet Potato, cubed

1.1 cups Broccoli florets

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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 half of the 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.

  • 4

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

  • 5

    Brush the chicken breast with the marinade and let it sit for 10 minutes.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.