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

Savor a vibrant sheet pan meal featuring tender lemon herb chicken paired with crispy roasted broccoli and sweet potatoes. This dish brings together the bright acidity of lemon, the warmth of herbs, and the natural sweetness of roasted vegetables, delivering a delicious balance of protein, carbs, and healthy fats in every bite.

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NUTRITION

357kcal
Protein
36.7g
Fat
9.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Sweet Potato (100g)

1 cup Broccoli Florets (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

0.5 tsp Dried Herb Mix (thyme & rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, mix the lemon juice, olive oil, minced garlic, dried herb mix, salt, and pepper.

  • 3

    Toss the chicken breast in the marinade ensuring it's well coated on all sides.

  • 4

    Dice the sweet potato into 1-inch cubes and separate the broccoli into florets.

  • 5

    Place the sweet potato and broccoli on the sheet pan. Drizzle a little extra olive oil, salt, and pepper over them, and toss to coat.

  • 6

    Nestle the marinated chicken breast among the vegetables on the pan.

  • 7

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from oven and let rest for a few minutes before serving.

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

Savor a vibrant sheet pan meal featuring tender lemon herb chicken paired with crispy roasted broccoli and sweet potatoes. This dish brings together the bright acidity of lemon, the warmth of herbs, and the natural sweetness of roasted vegetables, delivering a delicious balance of protein, carbs, and healthy fats in every bite.

NUTRITION

357kcal
Protein
36.7g
Fat
9.1g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Sweet Potato (100g)

1 cup Broccoli Florets (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

0.5 tsp Dried Herb Mix (thyme & rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, mix the lemon juice, olive oil, minced garlic, dried herb mix, salt, and pepper.

  • 3

    Toss the chicken breast in the marinade ensuring it's well coated on all sides.

  • 4

    Dice the sweet potato into 1-inch cubes and separate the broccoli into florets.

  • 5

    Place the sweet potato and broccoli on the sheet pan. Drizzle a little extra olive oil, salt, and pepper over them, and toss to coat.

  • 6

    Nestle the marinated chicken breast among the vegetables on the pan.

  • 7

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 8

    Remove from oven and let rest for a few minutes before serving.