Lemon Herb Roasted Chicken with Crispy Broccoli and Sweet Potato

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

Lemon Herb Roasted Chicken with Crispy Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Broccoli and Sweet Potato

Savor a balanced meal featuring tender, roasted chicken breast infused with zesty lemon and aromatic herbs, paired with perfectly crispy broccoli and a naturally sweet baked potato. This dish offers an excellent blend of flavors and textures that satisfies your taste buds while keeping you fueled.

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NUTRITION

462kcal
Protein
40.7g
Fat
18.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Olive Oil

1 medium Lemon

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice of the lemon, a teaspoon of olive oil (from the measured tablespoon, reserve the rest for drizzling), and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking tray. Rub the lemon-herb mixture all over the chicken ensuring it’s evenly coated.

  • 4

    Peel and cube the sweet potato into 1-inch pieces. In a separate bowl, toss the sweet potato cubes with a little olive oil, salt, and pepper.

  • 5

    Cut the broccoli into florets. Toss them lightly with olive oil, salt, and pepper. The olive oil helps in achieving the crispy texture when roasted.

  • 6

    Spread the sweet potato and broccoli on another baking tray in a single layer to ensure they roast evenly.

  • 7

    Place both trays in the preheated oven. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for 20 minutes, stirring halfway through, until they are tender and have crispy edges.

  • 8

    Once cooked, plate the roasted chicken alongside the vegetables and finish with a light squeeze of fresh lemon juice over the top for an added burst of flavor.

Lemon Herb Roasted Chicken with Crispy Broccoli and Sweet Potato

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

Lemon Herb Roasted Chicken with Crispy Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Crispy Broccoli and Sweet Potato

Savor a balanced meal featuring tender, roasted chicken breast infused with zesty lemon and aromatic herbs, paired with perfectly crispy broccoli and a naturally sweet baked potato. This dish offers an excellent blend of flavors and textures that satisfies your taste buds while keeping you fueled.

NUTRITION

462kcal
Protein
40.7g
Fat
18.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 cup Broccoli

1 tbsp Olive Oil

1 medium Lemon

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix the juice of the lemon, a teaspoon of olive oil (from the measured tablespoon, reserve the rest for drizzling), and chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking tray. Rub the lemon-herb mixture all over the chicken ensuring it’s evenly coated.

  • 4

    Peel and cube the sweet potato into 1-inch pieces. In a separate bowl, toss the sweet potato cubes with a little olive oil, salt, and pepper.

  • 5

    Cut the broccoli into florets. Toss them lightly with olive oil, salt, and pepper. The olive oil helps in achieving the crispy texture when roasted.

  • 6

    Spread the sweet potato and broccoli on another baking tray in a single layer to ensure they roast evenly.

  • 7

    Place both trays in the preheated oven. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for 20 minutes, stirring halfway through, until they are tender and have crispy edges.

  • 8

    Once cooked, plate the roasted chicken alongside the vegetables and finish with a light squeeze of fresh lemon juice over the top for an added burst of flavor.