YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken and Sweet Potato Bowl
Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with caramelized sweet potato cubes and crisp broccoli florets, all brought together with a drizzle of olive oil and a sprinkle of fragrant dried herbs. This dish offers a delightful balance of savory and naturally sweet flavors, making it a wholesome option for any meal of the day.
INGREDIENTS
5 ounces Chicken Breast
1 medium Sweet Potato
1 cup Broccoli Florets
1 tsp Olive Oil
1 tsp Dried Mixed Herbs
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Cut the sweet potato into 1-inch cubes and trim the broccoli into florets.
Place the chicken breast on the sheet pan. Arrange the sweet potato cubes and broccoli florets around the chicken.
Drizzle with olive oil and sprinkle with dried mixed herbs, salt, and black pepper. Toss the vegetables gently so they are evenly coated.
Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven and let it rest for a few minutes before slicing the chicken into strips.
Assemble the bowl by layering the roasted chicken, sweet potatoes, and broccoli. Serve warm.