YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken with Roasted Sweet Potatoes and Green Beans
Delight in a beautifully balanced dinner featuring a tender, crispy lemon herb chicken paired with perfectly roasted sweet potatoes and fresh green beans. The zesty citrus and aromatic herbs give the chicken a delightful tang, while the veggies boast a satisfying crunch and natural sweetness.
INGREDIENTS
4 ounces Chicken Breast
100 grams Sweet Potato
1 cup Green Beans
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Mixed Dried Herbs
Sea Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (205°C).
Pat the chicken breast dry with a paper towel. Season it with sea salt, black pepper, mixed dried herbs, and drizzle with lemon juice.
Place the chicken on a baking tray lined with parchment paper. Lightly brush the chicken with a small amount of olive oil to help it crisp.
Dice the sweet potato into uniform cubes and trim the ends off the green beans. Place both in a bowl, toss with a drizzle of olive oil, a pinch of salt, and extra herbs if desired.
Spread the sweet potatoes and green beans on a separate baking tray in a single layer.
Place both trays in the preheated oven. Roast the vegetables for about 20-25 minutes until tender and slightly caramelized. Bake the chicken for 18-20 minutes until internal temperature reaches 165°F (74°C) and the outside is crispy.
Remove from the oven, let the chicken rest for 5 minutes, then slice. Plate the chicken with a serving of the roasted sweet potatoes and green beans.
Enjoy a balanced meal full of flavor and satisfying textures!