Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Broccoli

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

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Broccoli

Enjoy a brightly flavored sheet pan dinner featuring tender lemon herb chicken paired with roasted sweet potatoes and crisp broccoli. This dish is both nourishing and vibrant, with a touch of citrus and fresh herbs elevating the natural sweetness of the vegetables. It’s perfect for a healthy dinner that packs a good dose of protein and satisfying taste in every bite.

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NUTRITION

423kcal
Protein
47.9g
Fat
9.8g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Sweet Potato

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    Place the 5 oz chicken breast on the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    Add the cubed sweet potato and broccoli florets to the pan. Drizzle the remaining lemon herb mixture over the vegetables and toss gently to coat evenly.

  • 5

    Arrange the chicken and vegetables in a single layer. Make sure the vegetables are spread out to allow even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly crisp on the edges.

  • 7

    Remove from the oven, let it rest for a few minutes, and then serve immediately.

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Broccoli

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

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Sweet Potatoes and Broccoli

Enjoy a brightly flavored sheet pan dinner featuring tender lemon herb chicken paired with roasted sweet potatoes and crisp broccoli. This dish is both nourishing and vibrant, with a touch of citrus and fresh herbs elevating the natural sweetness of the vegetables. It’s perfect for a healthy dinner that packs a good dose of protein and satisfying taste in every bite.

NUTRITION

423kcal
Protein
47.9g
Fat
9.8g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Sweet Potato

1 cup Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    Place the 5 oz chicken breast on the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    Add the cubed sweet potato and broccoli florets to the pan. Drizzle the remaining lemon herb mixture over the vegetables and toss gently to coat evenly.

  • 5

    Arrange the chicken and vegetables in a single layer. Make sure the vegetables are spread out to allow even roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly crisp on the edges.

  • 7

    Remove from the oven, let it rest for a few minutes, and then serve immediately.