Sheet Pan Lemon Herb Chicken Thighs with Crispy Broccoli

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

Sheet Pan Lemon Herb Chicken Thighs with Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs with Crispy Broccoli

Savor the zesty brightness of lemon and aromatic herbs paired with tender chicken thighs and perfectly roasted, crispy broccoli. This balanced, sheet pan dinner delivers robust flavors and satisfying textures with each bite.

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NUTRITION

390kcal
Protein
41.4g
Fat
23g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (160g total)

150g broccoli florets

1 tablespoon extra virgin olive oil

1 whole lemon (juiced and zested)

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 pinch salt

1 pinch black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice and zest of the lemon, garlic powder, dried oregano, salt, and black pepper.

  • 3

    Place the chicken thighs in a large bowl and pour half of the lemon herb mixture over them, ensuring they are evenly coated.

  • 4

    In a separate bowl, toss the broccoli florets with the remaining lemon herb mixture until well coated.

  • 5

    Arrange the marinated chicken thighs and broccoli evenly on the sheet pan, making sure the broccoli is spread out for crispiness.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli edges are crispy.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Lemon Herb Chicken Thighs with Crispy Broccoli

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

Sheet Pan Lemon Herb Chicken Thighs with Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Thighs with Crispy Broccoli

Savor the zesty brightness of lemon and aromatic herbs paired with tender chicken thighs and perfectly roasted, crispy broccoli. This balanced, sheet pan dinner delivers robust flavors and satisfying textures with each bite.

NUTRITION

390kcal
Protein
41.4g
Fat
23g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (160g total)

150g broccoli florets

1 tablespoon extra virgin olive oil

1 whole lemon (juiced and zested)

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1 pinch salt

1 pinch black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, juice and zest of the lemon, garlic powder, dried oregano, salt, and black pepper.

  • 3

    Place the chicken thighs in a large bowl and pour half of the lemon herb mixture over them, ensuring they are evenly coated.

  • 4

    In a separate bowl, toss the broccoli florets with the remaining lemon herb mixture until well coated.

  • 5

    Arrange the marinated chicken thighs and broccoli evenly on the sheet pan, making sure the broccoli is spread out for crispiness.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli edges are crispy.

  • 7

    Remove from the oven and let rest for a few minutes before serving.