YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Roasted Sweet Potatoes and Broccoli
Herb-marinated chicken breast roasted alongside cubed sweet potatoes and tender broccoli florets, finished with a squeeze of lemon and a hint of charred goodness.
INGREDIENTS
8.5 oz Chicken Breast
180g Sweet Potato, cubed
150g Broccoli florets
2 tsp Extra Virgin Olive Oil
1 tsp Fresh Rosemary, chopped
0.5 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Peel and cube the sweet potato into 1-inch pieces, then toss them directly on the pan with 1 teaspoon of olive oil and a pinch of sea salt.
Roast the sweet potatoes for 10 minutes to ensure they become tender and golden.
While the potatoes roast, season the chicken breast with garlic powder, chopped rosemary, salt, and pepper.
Remove the baking sheet from the oven and move the potatoes to one side. Place the chicken breast and broccoli florets on the other side.
Drizzle the remaining 1 teaspoon of olive oil over the broccoli and toss lightly.
Return the sheet to the oven and roast for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.
Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.