YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Baked Chicken with Roasted Sweet Potatoes and Green Beans
Savor the crispiness and bright flavors of tender baked chicken, infused with zesty lemon and aromatic herbs, paired with perfectly roasted sweet potatoes and green beans. This meal delivers a satisfying crunch with every bite while balancing protein and nourishing veggies to add an uplifting touch to your plate.
INGREDIENTS
4 ounces Chicken Breast
1/2 medium Sweet Potato
1 cup Green Beans
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Herbs (Thyme & Rosemary)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken breast dry with paper towels. Drizzle with half of the olive oil and lemon juice, then season with salt, pepper, and the dried herbs.
Place the chicken on one side of the baking sheet.
Cut the sweet potato into 1/2-inch cubes and toss with the remaining olive oil, a pinch of salt, and pepper.
Place the sweet potato cubes on the baking sheet, leaving space for the chicken.
Trim the ends off the green beans and add them to the baking sheet. They can be tossed with a bit of salt and pepper.
Bake everything in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
If desired, finish under the broiler for 2-3 minutes to achieve extra crispiness on the chicken skin and vegetable edges.
Remove from the oven, let rest for a couple of minutes, and serve warm with an extra squeeze of fresh lemon juice if desired.