Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

Enjoy a vibrant and satisfying meal featuring tender lemon herb chicken roasted to perfection alongside crisp, garlicky broccoli. Paired with fluffy quinoa and a hint of citrus, this dish delivers an exciting blend of textures and flavors that make for a hearty, nutritious dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

468kcal
Protein
54.8g
Fat
14.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156 g)

1 cup Broccoli (91 g)

1/2 cup cooked Quinoa (111 g)

1/2 tbsp Olive Oil (7 g)

1 tbsp Lemon Juice (15 g)

1 clove Garlic (3 g)

1 tbsp Mixed Fresh Herbs

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and mixed fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon herb marinade, ensuring all sides are coated.

  • 4

    Add the broccoli florets to the sheet pan and drizzle a little extra olive oil if desired, then toss to coat with salt and pepper.

  • 5

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

  • 6

    While the sheet pan is in the oven, prepare the quinoa according to package instructions.

  • 7

    Once cooked, plate a serving of quinoa, top with slices of the roasted chicken, and add the roasted broccoli on the side. Drizzle any remaining pan juices over the chicken for extra flavor.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

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

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

Enjoy a vibrant and satisfying meal featuring tender lemon herb chicken roasted to perfection alongside crisp, garlicky broccoli. Paired with fluffy quinoa and a hint of citrus, this dish delivers an exciting blend of textures and flavors that make for a hearty, nutritious dinner.

NUTRITION

468kcal
Protein
54.8g
Fat
14.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156 g)

1 cup Broccoli (91 g)

1/2 cup cooked Quinoa (111 g)

1/2 tbsp Olive Oil (7 g)

1 tbsp Lemon Juice (15 g)

1 clove Garlic (3 g)

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and mixed fresh herbs.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the lemon herb marinade, ensuring all sides are coated.

  • 4

    Add the broccoli florets to the sheet pan and drizzle a little extra olive oil if desired, then toss to coat with salt and pepper.

  • 5

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

  • 6

    While the sheet pan is in the oven, prepare the quinoa according to package instructions.

  • 7

    Once cooked, plate a serving of quinoa, top with slices of the roasted chicken, and add the roasted broccoli on the side. Drizzle any remaining pan juices over the chicken for extra flavor.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.