YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Roasted Sweet Potato and Green Beans
Tender chicken breast roasted with rosemary and thyme, served with caramelized sweet potatoes and crisp green beans.
INGREDIENTS
6 ounces Chicken Breast
100 grams Sweet Potato
1.25 cups Green Beans
0.75 teaspoon Olive Oil
1 tablespoon Parmesan Cheese
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into small 1-inch pieces then toss them with half of the olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 10 minutes to give them a head start.
While potatoes roast, season the chicken breast thoroughly with dried thyme, rosemary, garlic powder, and black pepper.
Trim the ends of the green beans and toss them in a small bowl with the remaining olive oil.
Move the potatoes to one side of the tray and add the chicken breast and green beans to the empty space.
Roast everything together for another 15 to 18 minutes until the chicken reaches an internal temperature of 165°F.
Remove the tray from the oven and immediately sprinkle the grated parmesan over the green beans while they are still hot.