Quick 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.

Quick Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

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.

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NUTRITION

354kcal
Protein
38.6g
Fat
8.9g
Carbs
30g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast and broccoli florets on the sheet pan.

  • 3

    In a small bowl, mix together olive oil, lemon juice, garlic powder, dried thyme, salt, and pepper.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and broccoli, ensuring all pieces are well coated.

  • 5

    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.

  • 6

    While the chicken and broccoli are roasting, prepare your cooked quinoa if not pre-cooked.

  • 7

    Plate the roasted chicken and broccoli with a side of quinoa and enjoy your balanced, flavorful meal.

Quick 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.

Quick Sheet Pan Lemon-Herb Chicken with Roasted Broccoli

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.

NUTRITION

354kcal
Protein
38.6g
Fat
8.9g
Carbs
30g

SERVINGS

1 serving

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

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast and broccoli florets on the sheet pan.

  • 3

    In a small bowl, mix together olive oil, lemon juice, garlic powder, dried thyme, salt, and pepper.

  • 4

    Drizzle the lemon-herb mixture evenly over the chicken and broccoli, ensuring all pieces are well coated.

  • 5

    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.

  • 6

    While the chicken and broccoli are roasting, prepare your cooked quinoa if not pre-cooked.

  • 7

    Plate the roasted chicken and broccoli with a side of quinoa and enjoy your balanced, flavorful meal.