YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Crispy Roasted Broccoli and Fluffy Quinoa
Savor a bright and flavorful dish featuring tender lemon-herb roasted chicken paired with perfectly crispy roasted broccoli and a serving of fluffy, nutty quinoa. This balanced meal delivers a harmonious blend of protein, fiber, and zesty freshness, making it an ideal choice for a nutritious dinner that keeps you both satisfied and energized.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
1/2 cup Cooked Quinoa
1 tsp Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
2 tbsp Fresh Parsley
2 tbsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, chopped thyme, salt, and pepper to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes while you prepare the rest of the ingredients.
On a baking sheet, toss the broccoli with the remaining marinade, ensuring it is well coated.
Arrange the chicken breast on one side of the baking sheet and spread the broccoli on the other side. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the broccoli edges are crispy.
Meanwhile, prepare the quinoa according to package directions if not already cooked. A simple method is to simmer 1/2 cup rinsed quinoa with water in a small saucepan, bring to a boil, then cover and reduce heat to simmer for 15 minutes until water is absorbed.
Once everything is cooked, plate the chicken alongside a serving of quinoa and roasted broccoli.
Garnish with a sprinkle of additional fresh herbs if desired and serve warm.