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

Tender chicken breast grilled with garlic and herbs, served with roasted sweet potato wedges and charred broccoli florets.

Try 7 days free, then $12.99 / mo.

NUTRITION

732kcal
Protein
62.6g
Fat
20.7g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

300g Sweet Potato

2 cups Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

1 tsp Garlic Powder

1 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel the sweet potato and cut into even wedges, then toss them in a bowl with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the sweet potato wedges on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    While potatoes roast, toss the broccoli florets with the remaining olive oil and a pinch of salt.

  • 5

    Add the broccoli to the baking sheet with the sweet potatoes and roast for an additional 15-20 minutes until the vegetables are tender and slightly charred.

  • 6

    Season the chicken breast with garlic powder, dried oregano, salt, and pepper on both sides.

  • 7

    Grill the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Allow the chicken to 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

Tender chicken breast grilled with garlic and herbs, served with roasted sweet potato wedges and charred broccoli florets.

NUTRITION

732kcal
Protein
62.6g
Fat
20.7g
Carbs
75.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

300g Sweet Potato

2 cups Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

1 tsp Garlic Powder

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel the sweet potato and cut into even wedges, then toss them in a bowl with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the sweet potato wedges on a parchment-lined baking sheet and roast for 15 minutes.

  • 4

    While potatoes roast, toss the broccoli florets with the remaining olive oil and a pinch of salt.

  • 5

    Add the broccoli to the baking sheet with the sweet potatoes and roast for an additional 15-20 minutes until the vegetables are tender and slightly charred.

  • 6

    Season the chicken breast with garlic powder, dried oregano, salt, and pepper on both sides.

  • 7

    Grill the chicken over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 8

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