YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken and Sweet Potato Bake
Chicken breast and sweet potatoes oven-roasted until golden, tossed with vibrant broccoli florets and a savory herb seasoning for a satisfying crunch.
INGREDIENTS
5.5 oz chicken breast
1 medium sweet potato
1 cup broccoli florets
0.75 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried rosemary
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Cut the chicken breast and the peeled sweet potato into uniform 1-inch cubes to ensure they cook at the same rate.
In a large mixing bowl, combine the chicken cubes, sweet potato cubes, and broccoli florets.
Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and dried rosemary.
Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.
Spread the ingredients in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.
Bake for 25 to 30 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are tender and golden brown.