YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Crispy Broccoli
Savor the simplicity of this sheet pan dish featuring juicy roasted chicken breast paired with crispy broccoli and a side of fluffy quinoa, all seasoned with garlic, lemon, and a drizzle of olive oil. A light yet satisfying meal that perfectly balances protein, carbs, and healthy fats.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
1 tsp Olive Oil
1/3 cup Cooked Quinoa
Pinch Garlic Powder
Salt and Pepper to taste
1 Lemon Wedge
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
Place the chicken breast on one side of the pan. Season it generously with a pinch of garlic powder, salt, and pepper.
Add chopped broccoli to the pan. Drizzle with olive oil, then sprinkle with a little extra salt, pepper, and garlic powder if desired.
Roast the chicken and broccoli in the oven for 20-25 minutes, or until the chicken is cooked through and the broccoli is crispy on the edges.
While the chicken and broccoli are roasting, prepare the cooked quinoa if not already made.
Once done, remove the pan from the oven. Squeeze a lemon wedge over the chicken and broccoli for a fresh finish.
Serve the roasted chicken and crispy broccoli alongside the quinoa, and enjoy your balanced meal.