YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Shrimp
Chicken thighs and succulent shrimp roasted on a single pan with sweet potatoes and crisp-tender green vegetables, finished with a bright squeeze of lemon.
INGREDIENTS
4 oz Chicken thigh
4 oz Shrimp
0.5 medium Sweet potato
1 cup Broccoli florets
0.5 cup Green beans
1 cup Fresh spinach
0.5 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Place the cubed sweet potatoes on the pan and toss with half the olive oil, sea salt, and smoked paprika.
Roast the potatoes for 15 minutes to give them a head start on cooking.
Add the chicken thigh, broccoli florets, and green beans to the pan, drizzling with the remaining oil, garlic powder, and pepper.
Roast for another 12 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Add the shrimp and fresh spinach to the pan, tossing gently to combine, and roast for a final 5 minutes until the shrimp are pink and opaque.
Remove from the oven and squeeze the fresh lemon juice over the entire pan to brighten the flavors before serving.