Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

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

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

Savor a delightfully crispy lemon-herb chicken paired with tender roasted sweet potatoes and fresh green beans. This dish offers a perfect balance of savory and zesty flavors, with a light, crisp finish that makes it an ideal option for a wholesome meal.

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NUTRITION

424kcal
Protein
56.2g
Fat
10.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (roasted)

1/2 medium Sweet Potato (baked)

1 cup Green Beans (raw)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry. In a small bowl, combine lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Brush the chicken evenly with the lemon-herb mixture. Let it marinate for about 10 minutes.

  • 4

    Meanwhile, peel and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the sweet potato cubes on a baking sheet and roast in the preheated oven for 20 minutes.

  • 6

    Trim the ends of the green beans and add them to the baking sheet with sweet potatoes for the last 10 minutes of roasting.

  • 7

    While the vegetables finish roasting, cook the chicken breast in an ovenproof skillet over medium-high heat. Sear each side for about 2-3 minutes until golden and crispy.

  • 8

    Transfer the skillet to the oven and bake the chicken along with the vegetables for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 9

    Remove everything from the oven, let the chicken rest for a few minutes, then slice the chicken and serve alongside the roasted sweet potatoes and green beans.

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

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

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

Savor a delightfully crispy lemon-herb chicken paired with tender roasted sweet potatoes and fresh green beans. This dish offers a perfect balance of savory and zesty flavors, with a light, crisp finish that makes it an ideal option for a wholesome meal.

NUTRITION

424kcal
Protein
56.2g
Fat
10.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (roasted)

1/2 medium Sweet Potato (baked)

1 cup Green Beans (raw)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry. In a small bowl, combine lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Brush the chicken evenly with the lemon-herb mixture. Let it marinate for about 10 minutes.

  • 4

    Meanwhile, peel and cube the sweet potato into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the sweet potato cubes on a baking sheet and roast in the preheated oven for 20 minutes.

  • 6

    Trim the ends of the green beans and add them to the baking sheet with sweet potatoes for the last 10 minutes of roasting.

  • 7

    While the vegetables finish roasting, cook the chicken breast in an ovenproof skillet over medium-high heat. Sear each side for about 2-3 minutes until golden and crispy.

  • 8

    Transfer the skillet to the oven and bake the chicken along with the vegetables for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 9

    Remove everything from the oven, let the chicken rest for a few minutes, then slice the chicken and serve alongside the roasted sweet potatoes and green beans.