Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Broccoli

Pan-seared chicken breast infused with lemon and fresh rosemary, served with oven-roasted sweet potatoes and charred broccoli.

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NUTRITION

472kcal
Protein
37.9g
Fat
17.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Sweet Potato, cubed

150g Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While vegetables roast, season the chicken breast with lemon juice, minced garlic, dried oregano, salt, and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Breast with Roasted Sweet Potatoes and Broccoli

Pan-seared chicken breast infused with lemon and fresh rosemary, served with oven-roasted sweet potatoes and charred broccoli.

NUTRITION

472kcal
Protein
37.9g
Fat
17.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Sweet Potato, cubed

150g Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 4

    While vegetables roast, season the chicken breast with lemon juice, minced garlic, dried oregano, salt, and pepper.

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Sear the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

  • 7

    Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.