YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Chicken with Roasted Sweet Potatoes and Fresh Arugula
Savor a vibrant, well-balanced plate featuring juicy lemon-herbed chicken, roasted sweet potatoes with a caramelized edge, and a fresh bed of peppery arugula. This dish is light yet satisfying, offering a burst of citrusy brightness and aromatic herbs in every bite.
INGREDIENTS
5 ounces Chicken Breast
1 small Sweet Potato
2 cups Arugula
0.5 tablespoon Olive Oil
1 medium Lemon
1 clove Garlic
1 teaspoon Mixed Dried Herbs (Thyme & Rosemary)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the small sweet potato into 1/2-inch rounds. Place them on a sheet pan and drizzle with half the olive oil, a pinch of salt and pepper. Toss to coat.
In a bowl, combine the chicken breast (sliced into medallions if preferred) with the juice of the lemon, minced garlic, dried herbs, and a little salt and pepper.
Arrange the chicken pieces on another section of the same sheet pan, ensuring even spacing for even cooking.
Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly caramelized.
Once cooked, plate the chicken and sweet potatoes, and top with a generous handful of fresh arugula. If desired, drizzle a tiny bit of olive oil and a squeeze of extra lemon juice over the arugula for added freshness.
Serve immediately and enjoy this balanced, flavorful meal.