YOUR SOLIN GENERATED RECIPE
Golden Lemon Herb Roasted Chicken and Veggies
Roasted chicken breast and colorful vegetables tossed in aromatic herbs and finished with a bright, zesty lemon juice for a refreshing and savory finish.
INGREDIENTS
5 oz chicken breast
0.5 medium sweet potato
1 cup broccoli florets
0.5 cup carrots
1 tbsp extra virgin olive oil
0.5 whole lemon
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel and chop the sweet potato into 1/2-inch cubes and slice the carrots into thin rounds.
Cut the chicken breast into 1-inch pieces to ensure they cook at the same rate as the vegetables.
In a large mixing bowl, combine the chicken, sweet potatoes, carrots, and broccoli florets.
Drizzle with olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper, tossing well to coat.
Spread the mixture in a single layer on the baking sheet and roast for 22-25 minutes until chicken is golden.
Remove from the oven and squeeze the fresh lemon juice over everything before serving warm.