YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl
Savor the comforting blend of herb-seasoned chicken paired with tender roasted sweet potatoes and crisp broccoli, all elegantly arranged on a sheet pan. This dish celebrates simplicity and vibrant flavors, making it a wholesome and nourishing option for dinner.
INGREDIENTS
5 ounces Chicken Breast
1 small Sweet Potato
1 cup Broccoli
1 teaspoon Olive Oil
1 teaspoon Mixed Herbs
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Cut the sweet potato into small cubes and separate the broccoli into bite-sized florets. Pat the chicken breast dry.
On the sheet pan, arrange the chicken breast, sweet potato cubes, and broccoli florets.
Drizzle olive oil over all ingredients. Sprinkle mixed herbs, and season with salt and pepper.
Toss the vegetables lightly to coat evenly with the olive oil and seasonings.
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced and nutritious bowl!