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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Sweet Potatoes

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken alongside perfectly roasted broccoli and sweet potatoes. This dish boasts a delightful balance of tangy citrus, savory herbs, and naturally sweet roasted vegetables, making it both nourishing and delicious.

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NUTRITION

360kcal
Protein
37.1g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup chopped Broccoli

1.5 teaspoons Olive Oil

1/2 Lemon

1 clove Garlic

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Drizzle olive oil over the vegetables and season lightly with salt and pepper. Toss to evenly coat.

  • 4

    Place the chicken breast on the same sheet pan. In a small bowl, combine the juice of 1/2 lemon, minced garlic, fresh thyme, fresh rosemary, salt, and pepper.

  • 5

    Brush the herb and lemon mixture generously over the chicken, ensuring it is well coated.

  • 6

    Arrange the sheet pan so that the chicken and vegetables are in a single layer for even roasting.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

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

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Sweet Potatoes

Enjoy a vibrant, one-pan dinner featuring tender lemon herb chicken alongside perfectly roasted broccoli and sweet potatoes. This dish boasts a delightful balance of tangy citrus, savory herbs, and naturally sweet roasted vegetables, making it both nourishing and delicious.

NUTRITION

360kcal
Protein
37.1g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup chopped Broccoli

1.5 teaspoons Olive Oil

1/2 Lemon

1 clove Garlic

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Drizzle olive oil over the vegetables and season lightly with salt and pepper. Toss to evenly coat.

  • 4

    Place the chicken breast on the same sheet pan. In a small bowl, combine the juice of 1/2 lemon, minced garlic, fresh thyme, fresh rosemary, salt, and pepper.

  • 5

    Brush the herb and lemon mixture generously over the chicken, ensuring it is well coated.

  • 6

    Arrange the sheet pan so that the chicken and vegetables are in a single layer for even roasting.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

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