YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Crispy Asparagus and Sweet Potatoes
Enjoy a vibrant, well-balanced meal featuring tender roasted chicken enhanced with a bright lemon-herb marinade, paired with the satisfying crunch of crispy asparagus and the natural sweetness of roasted sweet potatoes. This dish offers a harmonious blend of savory and zesty flavors, making it a delightful, nutritious choice for your meal.
INGREDIENTS
4 oz Chicken Breast (boneless, skinless)
½ medium Sweet Potato (approx. 100g)
6 Asparagus Spears
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)
1 Garlic Clove
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together olive oil, fresh lemon juice, chopped herbs, minced garlic, salt, and pepper.
Place the chicken breast on a lightly greased baking sheet. Brush half of the lemon-herb mixture over the chicken, ensuring it's well coated.
Peel and cube the sweet potato into 1-inch pieces, and place them alongside the chicken. Drizzle the remaining herb mixture over the sweet potatoes.
Break the asparagus spears at the base and add them to the baking sheet. Toss lightly to ensure all vegetables get a light coating of the marinade.
Roast in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender yet slightly crispy on the edges.
Remove from the oven and let it rest for a few minutes before serving.
Plate the chicken with a generous serving of roasted sweet potatoes and asparagus, and enjoy your balanced, flavorful meal.