Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

Enjoy a vibrant, healthy dinner featuring tender chicken breast marinated in fresh lemon juice, garlic, rosemary, and thyme, perfectly paired with roasted sweet potatoes and crisp green beans. This dish delivers a satisfying crunch and bright, herbaceous notes, making it as visually appealing as it is nourishing.

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NUTRITION

551kcal
Protein
57.5g
Fat
20.2g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Sweet Potato (114g)

1 cup Green Beans (125g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line one baking sheet with parchment paper for the vegetables.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Let it marinate while you prepare the vegetables.

  • 4

    Peel (if desired) and cube the sweet potato into uniform pieces. Trim the ends of the green beans.

  • 5

    Toss the sweet potato cubes and green beans with a light drizzle of olive oil, salt, and pepper on the prepared baking sheet.

  • 6

    Place both the marinated chicken and the tray of vegetables in the oven. Roast the vegetables for about 25-30 minutes, stirring halfway through.

  • 7

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). For extra crispiness, you can switch the oven to broil for the last 2-3 minutes of cooking.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and then slice. Serve the chicken alongside the roasted sweet potatoes and green beans, drizzling any remaining marinade over the top.

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken with Roasted Sweet Potatoes and Green Beans

Enjoy a vibrant, healthy dinner featuring tender chicken breast marinated in fresh lemon juice, garlic, rosemary, and thyme, perfectly paired with roasted sweet potatoes and crisp green beans. This dish delivers a satisfying crunch and bright, herbaceous notes, making it as visually appealing as it is nourishing.

NUTRITION

551kcal
Protein
57.5g
Fat
20.2g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Sweet Potato (114g)

1 cup Green Beans (125g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line one baking sheet with parchment paper for the vegetables.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is evenly coated. Let it marinate while you prepare the vegetables.

  • 4

    Peel (if desired) and cube the sweet potato into uniform pieces. Trim the ends of the green beans.

  • 5

    Toss the sweet potato cubes and green beans with a light drizzle of olive oil, salt, and pepper on the prepared baking sheet.

  • 6

    Place both the marinated chicken and the tray of vegetables in the oven. Roast the vegetables for about 25-30 minutes, stirring halfway through.

  • 7

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C). For extra crispiness, you can switch the oven to broil for the last 2-3 minutes of cooking.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, and then slice. Serve the chicken alongside the roasted sweet potatoes and green beans, drizzling any remaining marinade over the top.