YOUR SOLIN GENERATED RECIPE
Grilled Lemon Herb Chicken with Roasted Sweet Potato and Steamed Green Beans
Enjoy a light yet satisfying gluten-free and dairy-free lunch featuring tender grilled chicken with a zesty lemon herb marinade, complemented by savory roasted sweet potato and delicately steamed green beans. Perfect for gaining weight and muscle while being gentle on the stomach, this vibrant plate balances flavors and textures without overwhelming your digestive system.
INGREDIENTS
2.75 ounces Chicken Breast (78g)
1/2 medium Sweet Potato (57g)
1/2 cup Steamed Green Beans (62g)
2 tablespoons Olive Oil
Juice and zest of 1/4 Lemon
1 Garlic clove
1 sprig Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
In a small bowl, combine olive oil (reserve a tablespoon for sweet potato), lemon juice and zest, minced garlic, chopped rosemary, salt, and pepper to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 4-5 minutes per side or until the internal temperature reaches 165°F. Once cooked, set aside and cover loosely to keep warm.
While the chicken is grilling, preheat your oven to 400°F. Toss the sweet potato pieces with the reserved tablespoon of olive oil, a pinch of salt, and pepper. Arrange them on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.
Steam the green beans gently until just tender, about 4-5 minutes, to preserve their vibrant color and nutrients.
Plate the grilled chicken alongside the roasted sweet potato and steamed green beans. Optionally, drizzle a tiny bit of the remaining marinade over the dish for extra flavor.
Serve warm and enjoy your balanced, nutritious lunch that supports weight and muscle gain while being gentle on the stomach.