YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Lemon Herb Chicken with Crispy Broccoli and Sweet Potatoes
Savor the zesty flavors of lemon herb chicken roasted to perfection on a sheet pan with tender, crispy broccoli and sweet potatoes. This vibrant dish brings together succulent chicken marinated in lemon and herbs with caramelized sweet potatoes and crisp-tender broccoli, making it an ideal balance of lean protein, wholesome vegetables, and delightful seasoning.
INGREDIENTS
5 oz Chicken Breast
¾ medium Sweet Potato
1 cup chopped Broccoli
2 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dried Mixed Herbs
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and lightly line a large sheet pan with parchment paper.
In a small bowl, combine lemon juice, olive oil, dried mixed herbs, salt, and black pepper to create a marinade.
Place the chicken breast on the sheet pan and brush it generously with the marinade.
Cut the sweet potato into 1/2-inch thick rounds or cubes. Toss them with a drizzle of extra olive oil, a pinch of salt, and some pepper on the side of the sheet pan.
Add the chopped broccoli to the pan, ensuring even spacing for crispy edges. Drizzle a little extra olive oil if desired, and season with a pinch of salt and pepper.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven and allow the chicken to rest for a few minutes before slicing. Serve with the roasted vegetables for a balanced meal.