YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Roasted Vegetable Bowl
Juicy grilled chicken breast rests on a bed of caramelized roasted sweet potatoes and crisp-tender vegetables, finished with a bright squeeze of fresh lemon.
INGREDIENTS
5 oz Chicken breast
1 medium Sweet potato
1 cup Broccoli florets
1 medium Red bell pepper
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Dice the sweet potato into half-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
Place the vegetables on the baking sheet and toss with half of the olive oil, sea salt, black pepper, and dried oregano.
Roast the vegetables for 22 minutes, tossing halfway through, until the sweet potatoes are tender and the edges are golden brown.
While the vegetables roast, brush the chicken breast with the remaining olive oil and season with garlic powder and a pinch of salt.
Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices before slicing into thin strips.
Divide the roasted vegetables into a bowl, top with the sliced grilled chicken, and finish with a vibrant squeeze of fresh lemon juice.