YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Chicken and Roasted Broccoli
Enjoy a vibrant and wholesome sheet pan dish featuring tender lemon-herb marinated chicken, perfectly roasted broccoli, and a side of fluffy quinoa. This meal is bursting with bright citrus notes, fragrant herbs, and a satisfying crunch from the roasted veggies – the ideal combination for a balanced, flavorful dinner.
INGREDIENTS
6 oz Chicken Breast
2 cups chopped Broccoli
1 tsp Olive Oil
1 Tbsp Lemon Juice
1 Garlic clove
1/4 cup dry Quinoa
2 Tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper to create the marinade.
Place the chicken breast on the sheet pan and spoon half of the marinade over it, ensuring it is well coated.
Add the chopped broccoli to the sheet pan and drizzle the remaining marinade over the vegetables, tossing to coat evenly.
Place the quinoa in a small, oven-safe dish or wrap it in foil if preferred, or cook separately according to package instructions for best texture.
Roast the chicken and broccoli in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slight charred edges.
If cooking quinoa separately, prepare it on the stovetop following package directions.
Serve the grilled lemon-herb chicken with roasted broccoli alongside the quinoa for a balanced meal.