Sheet Pan Lemon-Garlic 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-Garlic Chicken and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken and Roasted Broccoli with Quinoa

Savor this vibrant, healthy sheet pan meal featuring tender lemon-garlic marinated chicken, perfectly roasted broccoli, and fluffy quinoa. The bright citrus and garlicky notes blend seamlessly with the natural flavors of the chicken and veggies for a refreshingly balanced plate ideal for a nourishing dinner.

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NUTRITION

356kcal
Protein
37.7g
Fat
10.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Pinch of Salt

Pinch of Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on a large sheet pan and pour half of the marinade over it, making sure it is well-coated.

  • 4

    Add the broccoli florets to the sheet pan and drizzle with the remaining marinade; toss to evenly coat.

  • 5

    Roast in the oven for about 20-25 minutes, checking that the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly crispy edges.

  • 6

    While the chicken and broccoli are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Serve the sliced chicken over a bed of quinoa with the roasted broccoli on the side. Enjoy your vibrant, healthy meal!

Sheet Pan Lemon-Garlic 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-Garlic Chicken and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Garlic Chicken and Roasted Broccoli with Quinoa

Savor this vibrant, healthy sheet pan meal featuring tender lemon-garlic marinated chicken, perfectly roasted broccoli, and fluffy quinoa. The bright citrus and garlicky notes blend seamlessly with the natural flavors of the chicken and veggies for a refreshingly balanced plate ideal for a nourishing dinner.

NUTRITION

356kcal
Protein
37.7g
Fat
10.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Pinch of Salt

Pinch of Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on a large sheet pan and pour half of the marinade over it, making sure it is well-coated.

  • 4

    Add the broccoli florets to the sheet pan and drizzle with the remaining marinade; toss to evenly coat.

  • 5

    Roast in the oven for about 20-25 minutes, checking that the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly crispy edges.

  • 6

    While the chicken and broccoli are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Serve the sliced chicken over a bed of quinoa with the roasted broccoli on the side. Enjoy your vibrant, healthy meal!