YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Crispy Roasted Vegetables
Enjoy a vibrant and balanced meal with tender lemon herb chicken paired with crispy roasted vegetables and a side of fluffy quinoa. This dish brings together bright citrus notes, aromatic herbs, and a medley of colorful veggies roasted to perfection.
INGREDIENTS
4 ounces Chicken Breast
½ cup Red Bell Pepper
½ cup Broccoli
½ cup Zucchini
1 tablespoon Olive Oil
½ cup Cooked Quinoa
½ Lemon
1 clove Garlic
1 teaspoon Fresh Thyme
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, toss the red bell pepper, broccoli, and zucchini with olive oil, a pinch of salt, and black pepper.
In a small bowl, whisk together the juice of half a lemon, minced garlic, fresh thyme, salt, and pepper.
Place the chicken breast on the sheet pan among the vegetables and brush the chicken generously with the lemon-herb mixture.
Roast everything in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.
While the chicken and vegetables are roasting, prepare cooked quinoa if not already done.
Serve the roasted chicken and vegetables over a bed of quinoa, drizzling any remaining pan juices on top.