YOUR SOLIN GENERATED RECIPE
Lemon-Herb Pan-Seared Chicken with Roasted Crispy Broccoli and Sweet Potatoes
Enjoy a vibrant plate of pan-seared chicken infused with zesty lemon and aromatic herbs, paired with perfectly roasted, crispy broccoli and tender sweet potatoes. This dish offers a delightful mix of textures and flavors while keeping caloric intake balanced and protein-rich for a satisfying meal.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 cup Broccoli
1 tsp Olive Oil (for chicken)
1 tsp Olive Oil (for veggies)
1 tbsp Lemon Juice
1 tbsp Mixed Herbs (Thyme, Rosemary)
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Toss with 1 tsp olive oil, salt, and black pepper.
Cut the broccoli into florets and toss with the remaining 1 tsp of olive oil, salt, and black pepper.
Spread the sweet potatoes on a baking sheet and roast in the preheated oven for 20 minutes. Add broccoli to the baking sheet and continue roasting for an additional 10 minutes until both are tender and crispy.
While the vegetables roast, pat the chicken breast dry. Season it with salt, black pepper, mixed herbs, and drizzle lemon juice over it.
Heat a non-stick skillet over medium-high heat. Place the chicken breast in the skillet and cook for about 5-6 minutes on each side or until fully cooked and golden brown with a slight char.
Once everything is cooked, plate the pan-seared chicken and serve with a side of roasted sweet potatoes and crispy broccoli.
Optional: Garnish with an extra drizzle of lemon juice or fresh herbs before serving.