YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken Breast with Crispy Sweet Potatoes and Broccoli
Savor a bright twist on a classic dinner featuring tender, lemon-herb marinated chicken breast paired with perfectly roasted crispy sweet potatoes and vibrant broccoli. This dish highlights the fusion of citrus and fresh herbs, delivering a meal that is both nutritious and bursting with flavor.
INGREDIENTS
6 oz Chicken Breast
0.5 medium Sweet Potato
1 cup Broccoli
0.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Mixed Herbs (Thyme, Rosemary)
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine lemon juice, olive oil, mixed herbs, minced garlic, salt, and pepper to create a marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, allowing it to coat evenly. Let it marinate for at least 15 minutes.
Cut the sweet potato into thin rounds or small cubes for crispiness, and toss with a little olive oil, salt, and pepper.
Spread the sweet potato pieces on a baking sheet and roast in the oven for about 20 minutes until they begin to brown and crisp up.
After the sweet potatoes have been roasting for 10 minutes, add the marinated chicken breast to the baking sheet. Lay the broccoli florets around the chicken and sweet potatoes, drizzling any remaining marinade over the broccoli.
Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and crispy.
Remove from the oven and let it rest for a few minutes before serving.