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

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 Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

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

Enjoy a bright, flavorful dish featuring tender lemon herb roasted chicken paired with crispy roasted broccoli and sweet potatoes. This one-pan meal is vibrant with citrus, aromatic herbs, and the natural sweetness of roasted potatoes, offering a satisfying balance of protein and energy.

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NUTRITION

334kcal
Protein
39.8g
Fat
8.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli Florets

1 medium Sweet Potato (about 100g)

1 teaspoon Olive Oil

1/2 Lemon

1 clove Garlic

1 teaspoon Rosemary

1 teaspoon Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the sweet potato into 1/2-inch thick cubes and separate the broccoli into small florets.

  • 3

    In a large bowl, combine the chicken breast (if needed, cut into halves for even cooking), broccoli florets, and sweet potato cubes.

  • 4

    Drizzle olive oil over all the ingredients. Squeeze the juice of half a lemon into the bowl and add minced garlic, rosemary, thyme, salt, and pepper. Toss well to evenly coat.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.

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

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 Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

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

Enjoy a bright, flavorful dish featuring tender lemon herb roasted chicken paired with crispy roasted broccoli and sweet potatoes. This one-pan meal is vibrant with citrus, aromatic herbs, and the natural sweetness of roasted potatoes, offering a satisfying balance of protein and energy.

NUTRITION

334kcal
Protein
39.8g
Fat
8.6g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli Florets

1 medium Sweet Potato (about 100g)

1 teaspoon Olive Oil

1/2 Lemon

1 clove Garlic

1 teaspoon Rosemary

1 teaspoon Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the sweet potato into 1/2-inch thick cubes and separate the broccoli into small florets.

  • 3

    In a large bowl, combine the chicken breast (if needed, cut into halves for even cooking), broccoli florets, and sweet potato cubes.

  • 4

    Drizzle olive oil over all the ingredients. Squeeze the juice of half a lemon into the bowl and add minced garlic, rosemary, thyme, salt, and pepper. Toss well to evenly coat.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.