YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Broccoli with Quinoa
A satisfying one-pan meal featuring tender roasted chicken breast paired with crisp broccoli and a side of fluffy quinoa, all lightly seasoned and roasted to perfection. This dish delivers a balanced mix of protein, healthy fats, and nutritious carbs in every bite.
INGREDIENTS
6 oz Chicken Breast
1 cup Broccoli
1 tsp Extra Virgin Olive Oil
1/2 cup cooked Quinoa
1/2 tsp Garlic Powder
1 pinch Salt
1 pinch Black Pepper
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast on the sheet pan. Season with garlic powder, salt, and black pepper.
In a bowl, toss the broccoli with olive oil, a pinch of salt, and pepper. Arrange the broccoli around the chicken on the sheet pan.
Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and slightly crispy on the edges.
Meanwhile, prepare the quinoa according to package instructions if not pre-cooked.
Serve the roasted chicken and broccoli over a bed of warm quinoa. Enjoy your balanced, satisfying meal!