YOUR SOLIN GENERATED RECIPE
Quick Sheet Pan Lemon-Herb Chicken with Roasted Broccoli
Enjoy a vibrant plate of tender lemon-herb chicken paired with roasted broccoli and a side of fluffy quinoa, all baked on a single sheet pan. This dish is bright, aromatic, and quick to prepare, delivering a perfectly balanced meal with savory herbs and a tangy citrus finish.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli Florets
1 tsp Extra Virgin Olive Oil
1/2 cup Cooked Quinoa
1 tbsp Lemon Juice
1/2 tsp Garlic Powder
1/2 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast and broccoli florets on the sheet pan.
In a small bowl, mix together olive oil, lemon juice, garlic powder, dried thyme, salt, and pepper.
Drizzle the lemon-herb mixture evenly over the chicken and broccoli, ensuring all pieces are well coated.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli has a slight char.
While the chicken and broccoli are roasting, prepare your cooked quinoa if not pre-cooked.
Plate the roasted chicken and broccoli with a side of quinoa and enjoy your balanced, flavorful meal.