Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Sweet Potatoes

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 Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Sweet Potatoes

Savor a vibrant mix of perfectly roasted chicken breast infused with refreshing lemon and aromatic herbs, paired with tender sweet potatoes and crispy broccoli. This balanced sheet pan meal is a quick, fuss-free option that delivers a medley of textures and tastes for a delightful dinner experience.

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NUTRITION

374kcal
Protein
37g
Fat
11.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup chopped Broccoli

2 tsp Olive Oil

1 tbsp Lemon Juice

Herbs and Spices (thyme, rosemary, salt, pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1-inch cubes and separate broccoli into florets. Place them on one side of the sheet pan.

  • 3

    Drizzle the vegetables with 1 tsp of olive oil, season with salt, pepper, and a pinch of dried thyme.

  • 4

    Place the chicken breast on the other side of the sheet pan. Drizzle it with the remaining olive oil and lemon juice, then sprinkle with rosemary, thyme, salt, and pepper.

  • 5

    Toss the vegetables to evenly coat with the oil and seasonings.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Sweet Potatoes

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 Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli and Sweet Potatoes

Savor a vibrant mix of perfectly roasted chicken breast infused with refreshing lemon and aromatic herbs, paired with tender sweet potatoes and crispy broccoli. This balanced sheet pan meal is a quick, fuss-free option that delivers a medley of textures and tastes for a delightful dinner experience.

NUTRITION

374kcal
Protein
37g
Fat
11.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1 cup chopped Broccoli

2 tsp Olive Oil

1 tbsp Lemon Juice

Herbs and Spices (thyme, rosemary, salt, pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the sweet potato into 1-inch cubes and separate broccoli into florets. Place them on one side of the sheet pan.

  • 3

    Drizzle the vegetables with 1 tsp of olive oil, season with salt, pepper, and a pinch of dried thyme.

  • 4

    Place the chicken breast on the other side of the sheet pan. Drizzle it with the remaining olive oil and lemon juice, then sprinkle with rosemary, thyme, salt, and pepper.

  • 5

    Toss the vegetables to evenly coat with the oil and seasonings.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 7

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