Sheet Pan Lemon Herb Chicken with Roasted Crispy Chickpeas and Broccoli

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 Crispy Chickpeas and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Crispy Chickpeas and Broccoli

Enjoy the zesty, aromatic flavors of lemon and herbs enveloping tender chicken breast, paired with crispy roasted chickpeas and vibrant broccoli. This well-balanced sheet pan meal promises a satisfying mix of textures and a burst of refreshing taste with each bite.

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NUTRITION

364kcal
Protein
37.5g
Fat
8.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Canned Chickpeas

1 cup Broccoli

1 tsp Olive Oil

1/2 Lemon

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, juice from half a lemon, mixed dried herbs, garlic powder, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the marinade.

  • 4

    Drain and rinse the chickpeas, pat them dry with a paper towel, and toss them in a little extra olive oil, salt, and pepper.

  • 5

    Arrange the chickpeas around the chicken on the sheet pan.

  • 6

    Add the broccoli florets to the pan; drizzle lightly with any remaining marinade or an extra splash of olive oil, and season with salt and pepper.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F, the chickpeas become crispy, and the broccoli is tender and slightly charred.

  • 8

    Remove from the oven, plate your meal, and enjoy your nutritious, balanced dish.

Sheet Pan Lemon Herb Chicken with Roasted Crispy Chickpeas and Broccoli

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 Crispy Chickpeas and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Crispy Chickpeas and Broccoli

Enjoy the zesty, aromatic flavors of lemon and herbs enveloping tender chicken breast, paired with crispy roasted chickpeas and vibrant broccoli. This well-balanced sheet pan meal promises a satisfying mix of textures and a burst of refreshing taste with each bite.

NUTRITION

364kcal
Protein
37.5g
Fat
8.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Canned Chickpeas

1 cup Broccoli

1 tsp Olive Oil

1/2 Lemon

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, juice from half a lemon, mixed dried herbs, garlic powder, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush both sides with the marinade.

  • 4

    Drain and rinse the chickpeas, pat them dry with a paper towel, and toss them in a little extra olive oil, salt, and pepper.

  • 5

    Arrange the chickpeas around the chicken on the sheet pan.

  • 6

    Add the broccoli florets to the pan; drizzle lightly with any remaining marinade or an extra splash of olive oil, and season with salt and pepper.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F, the chickpeas become crispy, and the broccoli is tender and slightly charred.

  • 8

    Remove from the oven, plate your meal, and enjoy your nutritious, balanced dish.