Lemon Herb Roasted Chicken with Sweet Potato and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken with Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Sweet Potato and Broccoli

Tender chicken breast baked with fragrant rosemary and zesty lemon, served alongside caramelized sweet potatoes and crisp-tender broccoli for a vibrant, nutrient-dense meal.

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NUTRITION

506kcal
Protein
48.6g
Fat
19.8g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Dice the sweet potato into half-inch cubes and place them on one side of the baking sheet.

  • 3

    Pat the chicken breast dry with a paper towel and place it in the center of the sheet.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, chopped rosemary, garlic powder, salt, and pepper.

  • 5

    Drizzle half of the herb oil over the chicken and sweet potatoes, tossing the potatoes to coat thoroughly.

  • 6

    Roast for 15 minutes, then remove the pan and add the broccoli florets to the remaining space.

  • 7

    Drizzle the remaining herb oil over the broccoli and return the pan to the oven for another 10 to 12 minutes.

  • 8

    Ensure the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender before serving.

Lemon Herb Roasted Chicken with Sweet Potato and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Roasted Chicken with Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Sweet Potato and Broccoli

Tender chicken breast baked with fragrant rosemary and zesty lemon, served alongside caramelized sweet potatoes and crisp-tender broccoli for a vibrant, nutrient-dense meal.

NUTRITION

506kcal
Protein
48.6g
Fat
19.8g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Dice the sweet potato into half-inch cubes and place them on one side of the baking sheet.

  • 3

    Pat the chicken breast dry with a paper towel and place it in the center of the sheet.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, chopped rosemary, garlic powder, salt, and pepper.

  • 5

    Drizzle half of the herb oil over the chicken and sweet potatoes, tossing the potatoes to coat thoroughly.

  • 6

    Roast for 15 minutes, then remove the pan and add the broccoli florets to the remaining space.

  • 7

    Drizzle the remaining herb oil over the broccoli and return the pan to the oven for another 10 to 12 minutes.

  • 8

    Ensure the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender before serving.