Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

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

Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

Enjoy a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with perfectly roasted broccoli and a side of fluffy quinoa. This dish is brightened with zesty lemon juice and aromatic herbs, making it a satisfying, balanced meal ideal for dinner.

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NUTRITION

331kcal
Protein
40.9g
Fat
12g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1.5 cups Broccoli Florets (130g)

0.5 tbsp Extra Virgin Olive Oil (7g)

1 tbsp Lemon Juice (15g)

1/4 cup Cooked Quinoa (43g)

1 tsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the 5 oz chicken breast and 1.5 cups broccoli florets.

  • 3

    Drizzle the olive oil and lemon juice evenly over the chicken and broccoli.

  • 4

    Sprinkle the fresh thyme and rosemary, and season with salt and pepper to taste.

  • 5

    Toss the broccoli lightly to ensure even coating with the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and begins to char at the edges.

  • 7

    Meanwhile, prepare 1/4 cup of cooked quinoa if not already pre-cooked.

  • 8

    Once finished, plate the chicken and broccoli with the quinoa on the side. Optionally, drizzle a little extra lemon juice over the top for an added burst of freshness.

Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

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

Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

Enjoy a vibrant sheet pan dinner featuring tender lemon-herb chicken paired with perfectly roasted broccoli and a side of fluffy quinoa. This dish is brightened with zesty lemon juice and aromatic herbs, making it a satisfying, balanced meal ideal for dinner.

NUTRITION

331kcal
Protein
40.9g
Fat
12g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1.5 cups Broccoli Florets (130g)

0.5 tbsp Extra Virgin Olive Oil (7g)

1 tbsp Lemon Juice (15g)

1/4 cup Cooked Quinoa (43g)

1 tsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the 5 oz chicken breast and 1.5 cups broccoli florets.

  • 3

    Drizzle the olive oil and lemon juice evenly over the chicken and broccoli.

  • 4

    Sprinkle the fresh thyme and rosemary, and season with salt and pepper to taste.

  • 5

    Toss the broccoli lightly to ensure even coating with the oil, lemon, and herbs.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and begins to char at the edges.

  • 7

    Meanwhile, prepare 1/4 cup of cooked quinoa if not already pre-cooked.

  • 8

    Once finished, plate the chicken and broccoli with the quinoa on the side. Optionally, drizzle a little extra lemon juice over the top for an added burst of freshness.