Sheet Pan Lemon Herb Chicken and Roasted Broccoli with Quinoa

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

Sheet Pan Lemon Herb Chicken and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Broccoli with Quinoa

Enjoy a vibrant dinner where tender lemon herb chicken meets perfectly roasted broccoli, complemented by a side of fluffy quinoa. This dish is light yet satisfying, combining fresh flavors and a hint of citrus for a balanced and invigorating meal experience.

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NUTRITION

379kcal
Protein
41.8g
Fat
10.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper (to taste)

1/2 cup Cooked Quinoa

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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 on the sheet pan. Drizzle with olive oil and fresh lemon juice.

  • 3

    Sprinkle the dried thyme, dried rosemary, salt, and black pepper evenly over the chicken.

  • 4

    Add the broccoli florets to the sheet pan around the chicken. Toss lightly with any remaining olive oil and lemon juice on the pan to coat.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender with slight charred edges.

  • 6

    While the chicken and broccoli are roasting, prepare the quinoa if not already cooked. Keep warm.

  • 7

    Plate the chicken and roasted broccoli alongside the cooked quinoa and serve immediately.

Sheet Pan Lemon Herb Chicken and Roasted Broccoli with Quinoa

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

Sheet Pan Lemon Herb Chicken and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Broccoli with Quinoa

Enjoy a vibrant dinner where tender lemon herb chicken meets perfectly roasted broccoli, complemented by a side of fluffy quinoa. This dish is light yet satisfying, combining fresh flavors and a hint of citrus for a balanced and invigorating meal experience.

NUTRITION

379kcal
Protein
41.8g
Fat
10.6g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Lemon Juice

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Black Pepper (to taste)

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and fresh lemon juice.

  • 3

    Sprinkle the dried thyme, dried rosemary, salt, and black pepper evenly over the chicken.

  • 4

    Add the broccoli florets to the sheet pan around the chicken. Toss lightly with any remaining olive oil and lemon juice on the pan to coat.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender with slight charred edges.

  • 6

    While the chicken and broccoli are roasting, prepare the quinoa if not already cooked. Keep warm.

  • 7

    Plate the chicken and roasted broccoli alongside the cooked quinoa and serve immediately.