Crispy Lemon-Herb Roasted Chicken with Roasted Sweet Potatoes and Fresh Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken with Roasted Sweet Potatoes and Fresh Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Sweet Potatoes and Fresh Green Beans

Savor a perfectly roasted chicken breast infused with zesty lemon and aromatic herbs, paired with tender roasted sweet potatoes and crisp fresh green beans. This dish marries bright citrus notes with the natural sweetness of potatoes and the vibrant crunch of green beans, creating a harmonious plate that's both light and satisfying.

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NUTRITION

360kcal
Protein
35g
Fat
11g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, skinless

1 medium Sweet Potato

1 cup Fresh Green Beans

1/2 tablespoon Extra Virgin Olive Oil

1 medium Lemon

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and place it in a shallow baking dish.

  • 3

    In a small bowl, combine the juice and zest of the lemon, olive oil, minced garlic, thyme, rosemary, salt, and pepper to create a marinade.

  • 4

    Pour half of the marinade over the chicken, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 5

    Peel (if desired) and cube the sweet potato into uniform pieces. Toss with the remaining marinade.

  • 6

    Spread the sweet potatoes on a baking sheet and place in the oven. Roast for about 20-25 minutes, stirring halfway through.

  • 7

    While the sweet potatoes roast, trim the ends of the green beans and steam or blanch them for 3-4 minutes until tender but still crisp.

  • 8

    Place the marinated chicken breast into the oven (either in the same dish after preheating the chicken or on a separate tray if space is limited) and roast for 18-20 minutes until the internal temperature reaches 165°F (74°C) and the chicken skin is crispy.

  • 9

    Once cooked, plate the chicken with a serving of roasted sweet potatoes and green beans. Optionally, drizzle a little extra lemon juice over the vegetables before serving.

Crispy Lemon-Herb Roasted Chicken with Roasted Sweet Potatoes and Fresh Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Herb Roasted Chicken with Roasted Sweet Potatoes and Fresh Green Beans

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken with Roasted Sweet Potatoes and Fresh Green Beans

Savor a perfectly roasted chicken breast infused with zesty lemon and aromatic herbs, paired with tender roasted sweet potatoes and crisp fresh green beans. This dish marries bright citrus notes with the natural sweetness of potatoes and the vibrant crunch of green beans, creating a harmonious plate that's both light and satisfying.

NUTRITION

360kcal
Protein
35g
Fat
11g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, skinless

1 medium Sweet Potato

1 cup Fresh Green Beans

1/2 tablespoon Extra Virgin Olive Oil

1 medium Lemon

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and place it in a shallow baking dish.

  • 3

    In a small bowl, combine the juice and zest of the lemon, olive oil, minced garlic, thyme, rosemary, salt, and pepper to create a marinade.

  • 4

    Pour half of the marinade over the chicken, ensuring it is well coated. Let it marinate for at least 15 minutes.

  • 5

    Peel (if desired) and cube the sweet potato into uniform pieces. Toss with the remaining marinade.

  • 6

    Spread the sweet potatoes on a baking sheet and place in the oven. Roast for about 20-25 minutes, stirring halfway through.

  • 7

    While the sweet potatoes roast, trim the ends of the green beans and steam or blanch them for 3-4 minutes until tender but still crisp.

  • 8

    Place the marinated chicken breast into the oven (either in the same dish after preheating the chicken or on a separate tray if space is limited) and roast for 18-20 minutes until the internal temperature reaches 165°F (74°C) and the chicken skin is crispy.

  • 9

    Once cooked, plate the chicken with a serving of roasted sweet potatoes and green beans. Optionally, drizzle a little extra lemon juice over the vegetables before serving.