YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Crispy Broccoli
Savor a vibrant medley of tender lemon herb chicken paired with crispy roasted broccoli and a side of fluffy quinoa for a balanced meal that's as satisfying on the palate as it is aligned with your nutritional goals. The zesty marinade infuses the chicken with refreshing citrus notes while the crisp broccoli and nutty quinoa complete the dish with texture and flavor.
INGREDIENTS
6 oz Chicken Breast
2 cups Broccoli
1/2 cup cooked Quinoa
2 tsp Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, and minced garlic to create a zesty marinade.
Place the chicken breast on the sheet pan and brush generously with the marinade. Season lightly with salt, pepper, and your favorite herbs such as thyme or rosemary.
Add the broccoli florets to the sheet pan, drizzling with any remaining marinade and a pinch of salt. Toss to ensure even coating.
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the broccoli edges become crispy.
While the chicken and broccoli roast, prepare the quinoa according to package instructions.
Plate the roasted chicken and broccoli with a side of quinoa. Squeeze a little extra lemon juice over the dish for added brightness if desired.
Serve warm and enjoy a balanced meal that perfectly aligns with your nutrition and fitness goals.