YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Crispy Roasted Broccoli and Fresh Mixed Greens Salad
Enjoy a vibrant plate featuring tender lemon-herb roasted chicken paired with crispy roasted broccoli and a refreshing salad of mixed greens and cherry tomatoes, all brought together with a light citrus dressing. A balanced meal that delights your palate with zesty, savory notes and the satisfying crunch of fresh vegetables.
INGREDIENTS
5 oz Chicken Breast
1/2 tbsp Olive Oil (for broccoli)
1 cup Broccoli Florets
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
1 tsp Olive Oil (for salad dressing)
1 tbsp Lemon Juice
1 tbsp Fresh Herbs (thyme and rosemary)
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a small bowl, combine lemon juice, fresh herbs, a pinch of salt, and pepper.
Place the chicken breast on a baking tray and spoon half of the lemon-herb mixture over it, ensuring an even coating.
Toss the broccoli florets with 1/2 tablespoon olive oil, and season lightly with salt and pepper; spread them on a separate baking tray.
Roast both the chicken and broccoli in the oven. The chicken should take about 20-25 minutes until fully cooked, and the broccoli about 15-20 minutes until crispy and tender.
While the chicken and broccoli roast, assemble the salad by combining mixed greens and cherry tomatoes in a bowl. Drizzle 1 teaspoon olive oil and the remaining lemon-herb dressing over the salad, then toss gently.
Once cooked, slice the roasted chicken and serve alongside the crispy broccoli and fresh mixed greens salad.