YOUR SOLIN GENERATED RECIPE
Oven-Baked Herb Chicken with Roasted Broccoli and Sweet Potato
Sheet-pan roasted chicken breast and sweet potato wedges seasoned with rosemary and garlic, finished with crisp roasted broccoli.
INGREDIENTS
5.3 oz Chicken Breast
5.3 oz Sweet Potato
5.3 oz Broccoli
0.75 tbsp Olive Oil
0.5 tsp Dried Rosemary
0.5 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel and dice the sweet potato into 1-inch cubes, then toss them in a bowl with half of the olive oil and a pinch of salt.
Spread the sweet potatoes on the baking sheet and roast for 10 minutes to give them a head start.
While the potatoes roast, season the chicken breast with the dried rosemary, garlic powder, and the remaining olive oil.
Remove the tray from the oven, move the potatoes to one side, and add the chicken breast and broccoli florets.
Return the tray to the oven and bake for 15 to 20 minutes until the chicken is cooked through and the broccoli is crisp.