Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

Savor the bright flavors of tangy lemon paired with aromatic herbs in this one-pan dinner featuring tender, juicy chicken breast alongside perfectly roasted, crispy broccoli and a side of fluffy quinoa. This balanced meal brings together zesty citrus, savory garlic, and a hint of olive oil for a dish that's both nourishing and delicious.

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NUTRITION

399kcal
Protein
45.0g
Fat
10.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Broccoli

1/2 cup Cooked Quinoa

1 tsp Olive Oil

2 Tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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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 lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli with olive oil and season with a pinch of salt and pepper.

  • 5

    Spread the broccoli evenly on the sheet pan next to the chicken.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is crispy on the edges.

  • 7

    While the chicken and broccoli roast, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Plate the roasted chicken and broccoli alongside the quinoa, drizzling any remaining pan juices over the top.

  • 9

    Serve immediately and enjoy a balanced, flavorful meal.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

Savor the bright flavors of tangy lemon paired with aromatic herbs in this one-pan dinner featuring tender, juicy chicken breast alongside perfectly roasted, crispy broccoli and a side of fluffy quinoa. This balanced meal brings together zesty citrus, savory garlic, and a hint of olive oil for a dish that's both nourishing and delicious.

NUTRITION

399kcal
Protein
45.0g
Fat
10.9g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Broccoli

1/2 cup Cooked Quinoa

1 tsp Olive Oil

2 Tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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 lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    In a separate bowl, toss the broccoli with olive oil and season with a pinch of salt and pepper.

  • 5

    Spread the broccoli evenly on the sheet pan next to the chicken.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is crispy on the edges.

  • 7

    While the chicken and broccoli roast, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Plate the roasted chicken and broccoli alongside the quinoa, drizzling any remaining pan juices over the top.

  • 9

    Serve immediately and enjoy a balanced, flavorful meal.