Sheet Pan Lemon Herb Chicken with Crispy Sweet Potato Fries and Roasted 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 Crispy Sweet Potato Fries and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Sweet Potato Fries and Roasted Broccoli

Enjoy a vibrant, all-in-one sheet pan dinner featuring tender lemon herb chicken paired with perfectly crispy sweet potato fries and roasted broccoli. The zesty marinade complements the savory chicken while the sweet, caramelized fries and crisp broccoli add texture and natural sweetness for a balanced, satisfying meal.

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NUTRITION

420kcal
Protein
39.8g
Fat
13.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 cup Broccoli

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried 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 small bowl, combine olive oil, lemon juice, minced garlic, dried rosemary, and a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush with half of the lemon herb mixture. Let it marinate for about 10 minutes while you prepare the vegetables.

  • 4

    Cut the sweet potato into thin fries and break the broccoli into bite-sized florets. Spread them on the sheet pan, ensuring they are in a single layer.

  • 5

    Drizzle the remaining lemon herb mixture over the sweet potato and broccoli. Toss gently to coat evenly.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, flipping the sweet potato fries halfway through, until the chicken is cooked through and the vegetables are tender and crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken alongside the roasted vegetables.

Sheet Pan Lemon Herb Chicken with Crispy Sweet Potato Fries and Roasted 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 Crispy Sweet Potato Fries and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Sweet Potato Fries and Roasted Broccoli

Enjoy a vibrant, all-in-one sheet pan dinner featuring tender lemon herb chicken paired with perfectly crispy sweet potato fries and roasted broccoli. The zesty marinade complements the savory chicken while the sweet, caramelized fries and crisp broccoli add texture and natural sweetness for a balanced, satisfying meal.

NUTRITION

420kcal
Protein
39.8g
Fat
13.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Sweet Potato

1 cup Broccoli

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1/2 teaspoon Dried 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 small bowl, combine olive oil, lemon juice, minced garlic, dried rosemary, and a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush with half of the lemon herb mixture. Let it marinate for about 10 minutes while you prepare the vegetables.

  • 4

    Cut the sweet potato into thin fries and break the broccoli into bite-sized florets. Spread them on the sheet pan, ensuring they are in a single layer.

  • 5

    Drizzle the remaining lemon herb mixture over the sweet potato and broccoli. Toss gently to coat evenly.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, flipping the sweet potato fries halfway through, until the chicken is cooked through and the vegetables are tender and crispy on the edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the chicken alongside the roasted vegetables.