YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Roasted Chicken with Crispy Vegetables
Savor the zesty aroma of lemon and fresh herbs elevated by tender roasted chicken and crisp, colorful vegetables. This balanced plate combines a perfectly roasted 6-ounce chicken breast with a medley of broccoli, carrots, and red bell pepper, lightly tossed in olive oil and garlic, finished off with a squeeze of lemon. A side of fluffy quinoa completes this nutrient-rich dish, delivering an appetizing and wholesome meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1/2 cup Carrots
1/2 cup Red Bell Pepper
1 tsp Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
1 tsp Fresh Thyme
Salt and Pepper (to taste)
1/4 cup Cooked Quinoa
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the olive oil, lemon juice, minced garlic, fresh thyme, salt, and pepper to create a zesty marinade.
Place the chicken breast in the center of the sheet pan and generously brush it with the marinade.
Surround the chicken with broccoli, sliced carrots, and red bell pepper. Drizzle any remaining marinade over the vegetables.
Arrange the vegetables in a single layer ensuring they are spread out for even roasting.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crisp edges.
While the chicken and vegetables roast, prepare the quinoa if not already cooked.
Once done, plate the roasted chicken and vegetables alongside the cooked quinoa.
Finish with an extra squeeze of lemon juice if desired, and serve warm.