YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Crispy Broccoli and Sweet Potatoes
Enjoy a hearty, balanced plate of herb-roasted chicken breast paired with crispy, roasted broccoli and tender sweet potatoes. This dish is full of flavor, with aromatic herbs elevating the chicken and a drizzle of olive oil enriching the vegetables for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
0.5 medium Sweet Potato
1 tbsp Olive Oil
Herbs and Spices (thyme, rosemary, garlic powder, salt, pepper)
PREPARATION
Preheat your oven to 400°F (200°C).
Pat dry the chicken breast and season it on both sides with garlic powder, thyme, rosemary, salt, and pepper.
Place the seasoned chicken breast on a baking sheet lined with parchment paper.
In a bowl, toss the broccoli and diced sweet potato with olive oil, salt, and pepper until evenly coated.
Spread the vegetable mixture on another section of the baking sheet or use a separate pan.
Roast both the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes or until it reaches an internal temperature of 165°F. Roast the vegetables for about 20 minutes, stirring halfway through, until the broccoli edges are crispy and the sweet potatoes are tender.
Remove from the oven and let the chicken rest for a few minutes before slicing.
Plate the sliced chicken breast alongside the roasted broccoli and sweet potatoes. Serve warm and enjoy!