Sheet Pan Lemon-Herb Roasted Chicken with Crispy Sweet Potatoes and Broccoli

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Sweet Potatoes and Broccoli

A vibrant sheet pan meal featuring tender lemon-herb chicken paired with crispy sweet potatoes and crisp broccoli florets. This dish bursts with fresh citrus and aromatic herbs, making each bite a balance of savory and zesty delight.

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NUTRITION

342kcal
Protein
39.4g
Fat
8.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

1 Lemon

1 clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and separate the broccoli into bite-sized florets. Place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, squeeze in the juice of one lemon, add minced garlic and chopped fresh herbs, then season with salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the sheet pan with the vegetables. Zest the lemon over the chicken and vegetables for extra brightness.

  • 5

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven and allow to rest for a few minutes before serving.

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Sweet Potatoes and Broccoli

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

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Roasted Chicken with Crispy Sweet Potatoes and Broccoli

A vibrant sheet pan meal featuring tender lemon-herb chicken paired with crispy sweet potatoes and crisp broccoli florets. This dish bursts with fresh citrus and aromatic herbs, making each bite a balance of savory and zesty delight.

NUTRITION

342kcal
Protein
39.4g
Fat
8.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

1 Lemon

1 clove Garlic

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1/2-inch cubes and separate the broccoli into bite-sized florets. Place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, squeeze in the juice of one lemon, add minced garlic and chopped fresh herbs, then season with salt and pepper. Toss to coat evenly.

  • 4

    Place the chicken breast on the sheet pan with the vegetables. Zest the lemon over the chicken and vegetables for extra brightness.

  • 5

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven and allow to rest for a few minutes before serving.