YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken and Sweet Potato Hash
Savor the wholesome medley of tender herb-roasted chicken, sweet potato, red bell pepper, and a hint of caramelized onion all tossed with aromatic herbs on a single sheet pan. This dish delivers a balanced blend of robust protein and subtle sweetness with a crisp finish, perfect for any meal of the day.
INGREDIENTS
120g Chicken Breast (roasted)
100g Sweet Potato (baked)
50g Red Bell Pepper (raw)
50g Yellow Onion (raw)
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Cut the chicken breast into bite-sized pieces. Dice the sweet potato, red bell pepper, and yellow onion into uniform cubes for even cooking.
Place the chicken and vegetables in a large bowl. Drizzle with olive oil and sprinkle with mixed dried herbs, salt, and pepper. Toss to evenly coat all pieces.
Spread the mixture evenly onto the prepared sheet pan, ensuring the ingredients are in a single layer for proper roasting.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender with a slight caramelization.
Remove from the oven and allow to cool slightly before serving. Enjoy your balanced Sheet Pan Herb-Roasted Chicken and Sweet Potato Hash!