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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a beautifully balanced meal featuring tender lemon herb chicken paired with savory roasted broccoli and sweet potatoes. The chicken is marinated in zesty lemon and aromatic herbs, then baked to perfection, while the vegetables roast until crispy and caramelized, creating a satisfying contrast of textures and flavors.

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NUTRITION

500kcal
Protein
57.7g
Fat
11.1g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Sweet Potato (~150g)

1 cup Broccoli (~91g)

0.5 tbsp Olive Oil (~7g)

1 tbsp Lemon Juice (~15g)

2 cloves Garlic (~6g)

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in a bowl and pour half of the lemon herb marinade over it. Let it marinate for at least 10 minutes while you prepare the vegetables.

  • 4

    Cube the sweet potato into 1/2-inch pieces and cut the broccoli into florets. Toss them in the remaining marinade until evenly coated.

  • 5

    Arrange the marinated chicken breast in the center of the sheet pan, and spread the sweet potatoes and broccoli around it in a single layer.

  • 6

    Bake for 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Optionally, broil for an extra 2-3 minutes to crisp the vegetables further. Serve warm and enjoy.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a beautifully balanced meal featuring tender lemon herb chicken paired with savory roasted broccoli and sweet potatoes. The chicken is marinated in zesty lemon and aromatic herbs, then baked to perfection, while the vegetables roast until crispy and caramelized, creating a satisfying contrast of textures and flavors.

NUTRITION

500kcal
Protein
57.7g
Fat
11.1g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Sweet Potato (~150g)

1 cup Broccoli (~91g)

0.5 tbsp Olive Oil (~7g)

1 tbsp Lemon Juice (~15g)

2 cloves Garlic (~6g)

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast in a bowl and pour half of the lemon herb marinade over it. Let it marinate for at least 10 minutes while you prepare the vegetables.

  • 4

    Cube the sweet potato into 1/2-inch pieces and cut the broccoli into florets. Toss them in the remaining marinade until evenly coated.

  • 5

    Arrange the marinated chicken breast in the center of the sheet pan, and spread the sweet potatoes and broccoli around it in a single layer.

  • 6

    Bake for 25-30 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Optionally, broil for an extra 2-3 minutes to crisp the vegetables further. Serve warm and enjoy.