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Healthy Herb-Marinated Chicken Recipe with Sweet Potato and Roasted Broccoli

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A quick and easy herb-marinated chicken served with roasted sweet potatoes and broccoli, perfect for a healthy and flavorful weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g)
  • 3 tablespoons olive oil (extra virgin preferred for flavor)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 pound / 450g)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 large head of broccoli, cut into florets (about 3 cups / 300g)
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the herb marinade: In a large mixing bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt (about 1 teaspoon), and pepper (about 1/2 teaspoon). This should take about 5 minutes.
  2. Marinate the chicken: Add the chicken breasts to the bowl and toss until fully coated. Cover with plastic wrap or transfer to a resealable bag. Let it marinate in the fridge for at least 30 minutes, ideally 1-2 hours for deeper flavor. (If pressed for time, 20 minutes works too.)
  3. Preheat your oven to 425°F (220°C).
  4. Prep the vegetables: Toss the sweet potato cubes with 1 tablespoon olive oil, smoked paprika, salt, and pepper. In a separate bowl, toss the broccoli florets with olive oil, red pepper flakes (if using), salt, and pepper.
  5. Arrange on baking sheet: Spread the sweet potatoes on one side of the sheet and broccoli on the other. Leave space in the middle for the chicken breasts.
  6. Add the chicken: Remove chicken from the marinade and place them in the center of the baking sheet. Pour any extra marinade over the chicken.
  7. Roast everything: Bake for 25-30 minutes, flipping the chicken and stirring the veggies halfway through. Chicken should reach an internal temperature of 165°F (74°C). Sweet potatoes should be tender and golden, broccoli nicely charred but not burnt.
  8. Rest the chicken: Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing.
  9. Serve: Plate the chicken alongside the roasted sweet potatoes and broccoli. Optionally, squeeze a bit more lemon over the top for extra zest.

Notes

Marinate chicken for at least 30 minutes for best flavor; 20 minutes works if short on time. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Watch broccoli closely to avoid burning. Rest chicken 5 minutes before slicing to keep it juicy. You can swap sweet potatoes with butternut squash or chicken breasts with thighs (adjust cooking time accordingly).

Nutrition

Keywords: herb-marinated chicken, healthy dinner, roasted sweet potatoes, roasted broccoli, easy weeknight meal, gluten-free, low-carb

Find it online: https://freshforkful.com/healthy-herb-marinated-chicken-recipe-with-sweet-potato-and-roasted-broccoli-perfect-for-easy-dinners/