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

YOUR SOLIN GENERATED RECIPE

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

A colorful, balanced sheet pan dinner featuring tender lemon herb chicken paired with crispy roasted broccoli and sweet potatoes. This dish is brightened with fresh lemon and aromatic herbs, creating a satisfying meal that hits your protein goals while staying within your calorie range.

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NUTRITION

380kcal
Protein
39.8g
Fat
9.0g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli (91g)

1 small Sweet Potato (130g)

1 tsp Olive Oil (5g)

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 your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds or cubes, and trim the broccoli into florets.

  • 3

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

  • 4

    Place the chicken breast, broccoli, and sweet potato on a large sheet pan. Drizzle the herb mixture evenly over the chicken and vegetables, tossing the vegetables to coat well.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken sliced with the roasted vegetables.

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

YOUR SOLIN GENERATED RECIPE

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

A colorful, balanced sheet pan dinner featuring tender lemon herb chicken paired with crispy roasted broccoli and sweet potatoes. This dish is brightened with fresh lemon and aromatic herbs, creating a satisfying meal that hits your protein goals while staying within your calorie range.

NUTRITION

380kcal
Protein
39.8g
Fat
9.0g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli (91g)

1 small Sweet Potato (130g)

1 tsp Olive Oil (5g)

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 your oven to 425°F.

  • 2

    Slice the sweet potato into 1/2-inch rounds or cubes, and trim the broccoli into florets.

  • 3

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

  • 4

    Place the chicken breast, broccoli, and sweet potato on a large sheet pan. Drizzle the herb mixture evenly over the chicken and vegetables, tossing the vegetables to coat well.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken sliced with the roasted vegetables.