YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sweet Potato and Chicken with Crispy Broccoli
Savor a delightful one-pan meal featuring tender roasted chicken breast paired with sweet, caramelized sweet potatoes and crispy, herb-seasoned broccoli. This balanced dish melds juicy protein with nutritious vegetables, all roasted to perfection, creating a satisfying meal that’s as visually appealing as it is delicious.
INGREDIENTS
4 oz Chicken Breast
1/2 medium Sweet Potato (diced)
1 cup chopped Broccoli
2 tsp Olive Oil
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Cut the sweet potato into evenly sized cubes and chop the broccoli into bite-sized florets.
Place the chicken breast, sweet potato cubes, and broccoli florets on the sheet pan.
Drizzle the olive oil over the sweet potato and broccoli. Sprinkle smoked paprika, garlic powder, salt, and pepper evenly over all ingredients.
Toss the sweet potato and broccoli gently to ensure they are well-coated with the seasonings.
Arrange the chicken breast so that it’s not overlapping with the vegetables to allow even roasting.
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with crispy edges.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, nutrient-packed sheet pan meal!