YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken with Roasted Sweet Potato and Fennel
Oven-roasted chicken breast seasoned with aromatic herbs, served alongside tender caramelized fennel and crisp-tender asparagus on a bed of vibrant mixed greens.
INGREDIENTS
5.5 oz chicken breast
0.5 medium sweet potato
0.5 medium fennel bulb
6 medium asparagus spears
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
2 cup mixed baby greens
1 tbsp lemon juice
PREPARATION
Preheat oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
Peel and dice the sweet potato into 1/2-inch cubes and slice the fennel bulb into 1/2-inch thick wedges.
Place the chicken breast, sweet potatoes, and fennel on the sheet pan.
Drizzle with 2/3 of the olive oil and sprinkle with sea salt, black pepper, and dried thyme, tossing to coat evenly.
Roast in the oven for 15 minutes.
Remove the pan and add the trimmed asparagus spears, tossing them with the existing juices on the pan.
Return to the oven for 10-12 minutes until the chicken is cooked through and the vegetables are tender.
Whisk the lemon juice with the remaining olive oil to create a dressing for the mixed baby greens.
Serve the roasted chicken and vegetables over the fresh salad.