YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Crispy Sheet Pan Vegetables
Savor the vibrant flavors of lemon-infused roasted chicken paired with a colorful medley of crispy sheet pan vegetables and a side of tender quinoa. This well-balanced meal delivers juicy, herb-marinated chicken, perfectly caramelized veggies, and a light, nutty quinoa finish, making it a clean, nutritious option that delights the senses.
INGREDIENTS
6 oz Chicken Breast (~170g)
1 cup Broccoli (~91g)
½ cup Red Bell Pepper (~75g)
½ cup Zucchini (~65g)
2 teaspoons Olive Oil (~10g)
1 tablespoon Lemon Juice (~15g)
1 Garlic Clove (~3g)
½ teaspoon Dried Thyme
½ teaspoon Dried Rosemary
1/3 cup Cooked Quinoa (~56g)
PREPARATION
Preheat the oven to 400°F.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create a zesty marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it’s well-coated. Allow it to marinate for at least 15 minutes.
On a large sheet pan, evenly spread the broccoli, red bell pepper, and zucchini. Drizzle with the remaining marinade and toss to coat.
Nestle the marinated chicken breast among the vegetables on the sheet pan.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.
While the chicken and vegetables finish roasting, warm the cooked quinoa if necessary.
Plate a portion of the roasted chicken and vegetables alongside a serving of quinoa. Enjoy your balanced, nutrient-packed meal!