YOUR SOLIN GENERATED RECIPE
Crispy Herb-Crusted Sheet Pan Chicken with Roasted Broccoli
Savor the flavor of a perfectly roasted chicken breast encrusted in a blend of fresh herbs and garlic, paired with tender, slightly caramelized broccoli and a creamy hint of avocado. This vibrant, balanced meal combines satisfying crisp textures with juicy, herb-infused chicken, all finished with a drizzle of olive oil and a squeeze of lemon for brightness.
INGREDIENTS
1 piece Chicken Breast (170g)
1 cup chopped Broccoli (150g)
1 teaspoon Olive Oil
1 quarter Avocado (50g)
1 tablespoon Fresh Mixed Herbs
1 clove Garlic
1 lemon wedge
Salt and Pepper to taste
PREPARATION
Preheat your sheet pan in the oven to 425°F.
Pat the chicken breast dry, then season both sides with salt and pepper.
In a small bowl, mix the chopped fresh herbs, minced garlic, and a drizzle of olive oil.
Press the herb mixture firmly onto the chicken breast to form a crust.
Place the chicken on the preheated sheet pan and arrange the broccoli around it.
Drizzle the broccoli lightly with olive oil and season with salt and pepper.
Roast in the oven for about 18-22 minutes, until the chicken is cooked through and the broccoli is tender with crispy edges.
Once cooked, transfer the chicken and broccoli to a plate, and top with quartered avocado and a squeeze of lemon juice.
Serve immediately and enjoy the balance of crispy herb crust and fresh roasted vegetables.