YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken
Tender chicken breasts roasted on a single pan with vibrant sweet potatoes and crisp broccoli, all finished with a bright and zesty lemon-herb glaze.
INGREDIENTS
5.5 oz Chicken breast
0.5 cup Sweet potato
1 cup Broccoli florets
0.25 tbsp Extra virgin olive oil
0.5 whole Lemon
1 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Peel the sweet potato and dice it into 1/2-inch cubes, then cut the chicken breast into similar bite-sized pieces.
Place the chicken, diced sweet potatoes, and broccoli florets onto the prepared sheet pan.
Drizzle the extra virgin olive oil over the ingredients and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.
Use your hands or tongs to toss everything together until every piece is well-coated in the oil and spices.
Spread the mixture out into a single layer, ensuring there is space between the items so they roast properly rather than steaming.
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and golden.
Remove from the oven and immediately squeeze the fresh lemon juice over the hot chicken and vegetables before serving.