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

A vibrant sheet pan dinner featuring juicy lemon herb chicken paired with perfectly roasted broccoli and sweet potatoes. The bright, citrusy flavors of the marinade elevate the tender chicken, while the veggies offer a delightful mix of crunch and natural sweetness. This balanced dish is designed to satisfy your hunger and support your nutritional goals.

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NUTRITION

372kcal
Protein
39.2g
Fat
8.9g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast, broccoli florets, and diced sweet potato (cut into evenly sized pieces) on the sheet pan.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, tossing lightly to coat all ingredients.

  • 5

    Arrange the chicken in the center of the pan and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    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

A vibrant sheet pan dinner featuring juicy lemon herb chicken paired with perfectly roasted broccoli and sweet potatoes. The bright, citrusy flavors of the marinade elevate the tender chicken, while the veggies offer a delightful mix of crunch and natural sweetness. This balanced dish is designed to satisfy your hunger and support your nutritional goals.

NUTRITION

372kcal
Protein
39.2g
Fat
8.9g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the olive oil, lemon juice, garlic powder, dried thyme, dried rosemary, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast, broccoli florets, and diced sweet potato (cut into evenly sized pieces) on the sheet pan.

  • 4

    Drizzle the marinade evenly over the chicken and vegetables, tossing lightly to coat all ingredients.

  • 5

    Arrange the chicken in the center of the pan and spread the vegetables around it in a single layer.

  • 6

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

  • 7

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