Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Kale

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

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Kale

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Kale

Enjoy a vibrant, well-balanced dish that features tender lemon herb chicken paired with sweet, caramelized roasted sweet potatoes and a sprinkle of crispy, savory kale. This meal is as nourishing as it is flavorful, with bright citrus, aromatic herbs, and comforting roasted vegetables—all achieved with the ease of sheet pan cooking.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
39.6g
Fat
9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Sweet Potato (130g)

1 cup Kale (67g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

1 tsp Dried Thyme

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleaning.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush the chicken generously with the marinade, ensuring it's well coated.

  • 4

    Peel (if desired) and cube the sweet potato into evenly sized pieces. Toss the sweet potato cubes in a little extra olive oil, salt, and pepper, and arrange them on the sheet pan alongside the chicken.

  • 5

    Roast in the oven for 20-25 minutes. After 15 minutes, add the kale to the pan; lightly drizzle with a few drops of olive oil and season with a pinch of salt. Return to the oven to crisp the kale.

  • 6

    Ensure the chicken is cooked through (internal temperature should reach 165°F) and the sweet potatoes are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for 5 minutes, then slice and serve with the roasted sweet potatoes and crispy kale. Enjoy your balanced, flavorful meal!

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Kale

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

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Kale

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Crispy Kale

Enjoy a vibrant, well-balanced dish that features tender lemon herb chicken paired with sweet, caramelized roasted sweet potatoes and a sprinkle of crispy, savory kale. This meal is as nourishing as it is flavorful, with bright citrus, aromatic herbs, and comforting roasted vegetables—all achieved with the ease of sheet pan cooking.

NUTRITION

381kcal
Protein
39.6g
Fat
9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Sweet Potato (130g)

1 cup Kale (67g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic

1 tsp Dried Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleaning.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush the chicken generously with the marinade, ensuring it's well coated.

  • 4

    Peel (if desired) and cube the sweet potato into evenly sized pieces. Toss the sweet potato cubes in a little extra olive oil, salt, and pepper, and arrange them on the sheet pan alongside the chicken.

  • 5

    Roast in the oven for 20-25 minutes. After 15 minutes, add the kale to the pan; lightly drizzle with a few drops of olive oil and season with a pinch of salt. Return to the oven to crisp the kale.

  • 6

    Ensure the chicken is cooked through (internal temperature should reach 165°F) and the sweet potatoes are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for 5 minutes, then slice and serve with the roasted sweet potatoes and crispy kale. Enjoy your balanced, flavorful meal!