YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Green Beans
Sheet pan roasted chicken breast and crispy baby potatoes tossed with fresh green beans and a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz Chicken breast
4 oz Baby potatoes
1 cup Green beans
0.75 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Halve the baby potatoes and cut the chicken breast into 1-inch bite-sized pieces to ensure even cooking.
In a large bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.
Add the potatoes and chicken to the bowl, tossing thoroughly until every piece is coated in the aromatic herb oil.
Spread the chicken and potatoes onto the prepared sheet pan in a single layer and roast for 15 minutes.
Remove the pan from the oven, add the trimmed green beans, and toss them with the juices on the pan.
Return to the oven for another 10-12 minutes until the chicken is cooked through and the potatoes are golden and tender.
Drizzle the fresh lemon juice over the entire pan before serving to brighten the flavors.