YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken with Crispy Roasted Broccoli
Enjoy a vibrant and healthy plate featuring tender lemon herb chicken paired with crispy roasted broccoli and a side of fluffy quinoa. The zesty lemon and aromatic herbs brighten up the juicy chicken while the broccoli offers a satisfying crunch, making for a balanced, clean meal that’s perfect for dinner.
INGREDIENTS
5 oz Chicken Breast
1 cup Broccoli
1 tsp Olive Oil
2 tbsp Lemon Juice
1/2 cup Cooked Quinoa
Pinch of Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine the lemon juice, olive oil, mixed dried herbs, salt, and pepper to create a marinade.
Place the chicken breast on a sheet pan and brush both sides generously with the marinade.
Add the broccoli florets to the sheet pan and drizzle with a little extra olive oil if desired; season lightly with salt and pepper.
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 crispy on the edges.
Meanwhile, prepare the quinoa according to package instructions. Typically, bring water to a boil and simmer the quinoa until it's fluffy, about 15 minutes.
Once cooked, slice the chicken breast and serve it alongside the roasted broccoli and quinoa. Enjoy your balanced, flavorful meal!