YOUR SOLIN GENERATED RECIPE
Herb-Crusted Roasted Chicken with Roasted Sweet Potatoes and Broccoli
Savor the delicious flavors of tender roasted chicken seasoned with aromatic herbs, complemented by sweet roasted sweet potatoes and crisp broccoli florets. This balanced meal brings together vibrant textures and a harmonious blend of savory and naturally sweet notes, making it a satisfying option for any dinner table.
INGREDIENTS
5 oz Chicken Breast
1 medium Sweet Potato
1 cup Broccoli Florets
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.
Place the chicken breast on a baking sheet lined with parchment paper.
Peel and cube the sweet potato into even pieces and toss with a teaspoon of olive oil, salt, and a pinch of pepper. Spread these on the same or a separate baking sheet.
Cut the broccoli into florets. Lightly drizzle with a small amount of olive oil, and season with salt and pepper.
Place the sweet potatoes and broccoli in the oven. Roast the vegetables for about 25 minutes, stirring halfway through.
At the same time, place the chicken in the oven and roast for approximately 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove both the chicken and vegetables from the oven. Let the chicken rest for a few minutes before slicing.
Plate the sliced herb-crusted chicken alongside the roasted sweet potatoes and broccoli, and serve warm.