Honey-Garlic Chicken with Roasted Sweet Potatoes and Asparagus

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

Honey-Garlic Chicken with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Chicken with Roasted Sweet Potatoes and Asparagus

Sheet-pan chicken and sweet potatoes roasted in a savory honey-garlic glaze until the edges are perfectly caramelized and the asparagus is tender.

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NUTRITION

526kcal
Protein
49.6g
Fat
16.4g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 medium sweet potato

1.5 cups asparagus

0.75 tbsp olive oil

0.75 tbsp honey

1 tbsp soy sauce

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and dice the sweet potato into small 0.5-inch cubes to ensure they roast quickly and evenly.

  • 3

    Place the sweet potato cubes on the sheet pan, toss with 0.25 tbsp of olive oil, sea salt, and black pepper, then roast for 12 minutes.

  • 4

    While the potatoes roast, whisk together the honey, soy sauce, minced garlic, red pepper flakes, and the remaining 0.5 tbsp of olive oil in a small bowl.

  • 5

    Cut the chicken breast into 1-inch bite-sized pieces and trim the woody ends off the asparagus spears.

  • 6

    Remove the pan from the oven, add the chicken and asparagus, then drizzle the honey-garlic glaze over everything and toss with tongs to coat.

  • 7

    Return the sheet pan to the oven and roast for an additional 10-12 minutes until the chicken is fully cooked and the glaze is bubbling and thickened.

Honey-Garlic Chicken with Roasted Sweet Potatoes and Asparagus

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

Honey-Garlic Chicken with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Honey-Garlic Chicken with Roasted Sweet Potatoes and Asparagus

Sheet-pan chicken and sweet potatoes roasted in a savory honey-garlic glaze until the edges are perfectly caramelized and the asparagus is tender.

NUTRITION

526kcal
Protein
49.6g
Fat
16.4g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 medium sweet potato

1.5 cups asparagus

0.75 tbsp olive oil

0.75 tbsp honey

1 tbsp soy sauce

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Peel and dice the sweet potato into small 0.5-inch cubes to ensure they roast quickly and evenly.

  • 3

    Place the sweet potato cubes on the sheet pan, toss with 0.25 tbsp of olive oil, sea salt, and black pepper, then roast for 12 minutes.

  • 4

    While the potatoes roast, whisk together the honey, soy sauce, minced garlic, red pepper flakes, and the remaining 0.5 tbsp of olive oil in a small bowl.

  • 5

    Cut the chicken breast into 1-inch bite-sized pieces and trim the woody ends off the asparagus spears.

  • 6

    Remove the pan from the oven, add the chicken and asparagus, then drizzle the honey-garlic glaze over everything and toss with tongs to coat.

  • 7

    Return the sheet pan to the oven and roast for an additional 10-12 minutes until the chicken is fully cooked and the glaze is bubbling and thickened.