YOUR SOLIN GENERATED RECIPE
Herb-Baked Chicken Breast with Roasted Sweet Potatoes and Steamed Broccoli
Oven-roasted chicken breast coated in a zesty Greek yogurt herb marinade, served with sweet potatoes and tender steamed broccoli finished with a squeeze of bright lemon.
INGREDIENTS
1.6 oz Chicken Breast
2 tbsp Non-fat Greek Yogurt
150g Sweet Potato, cubed
100g Broccoli florets
2 tsp Extra Virgin Olive Oil
1 tsp Lemon Juice
0.5 tsp Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the Greek yogurt, lemon juice, dried oregano, and one teaspoon of olive oil to create a thick marinade.
Coat the chicken breast thoroughly with the yogurt mixture and set it aside to marinate for a few minutes.
Toss the cubed sweet potatoes with the remaining teaspoon of olive oil and a pinch of salt, then spread them in a single layer on the prepared baking sheet.
Place the chicken on the baking sheet next to the potatoes and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
While the chicken and potatoes roast, steam the broccoli florets over boiling water for 5-7 minutes until they are fork-tender and bright green.
Serve the herb-baked chicken alongside the roasted sweet potatoes and steamed broccoli, finishing the plate with an extra squeeze of fresh lemon.