Sheet Pan Lemon-Herb Chicken and Roasted Broccoli with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli with Quinoa

Enjoy a vibrant and nourishing meal featuring tender lemon-herb marinated chicken breast alongside crisp, roasted broccoli and a side of fluffy quinoa. This one-pan dish is bursting with fresh citrus aromas and earthy herbs, making it a perfect, balanced meal for any time of day.

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NUTRITION

433kcal
Protein
44.6g
Fat
11.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

200g Broccoli

1 tsp Olive Oil

1/2 Lemon (juiced and zested)

1 Garlic Clove, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

1/2 cup Cooked Quinoa (~92g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a sheet pan and drizzle with half of the marinade, ensuring the chicken is evenly coated.

  • 4

    Toss the broccoli florets in the remaining marinade and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the broccoli is tender with crispy edges.

  • 6

    While the chicken and broccoli roast, prepare 1/2 cup of cooked quinoa if not already done.

  • 7

    Once cooked, plate the chicken, broccoli, and quinoa together. Optionally, drizzle any remaining pan juices over the dish for extra flavor.

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Roasted Broccoli with Quinoa

Enjoy a vibrant and nourishing meal featuring tender lemon-herb marinated chicken breast alongside crisp, roasted broccoli and a side of fluffy quinoa. This one-pan dish is bursting with fresh citrus aromas and earthy herbs, making it a perfect, balanced meal for any time of day.

NUTRITION

433kcal
Protein
44.6g
Fat
11.5g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

200g Broccoli

1 tsp Olive Oil

1/2 Lemon (juiced and zested)

1 Garlic Clove, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

1/2 cup Cooked Quinoa (~92g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a sheet pan and drizzle with half of the marinade, ensuring the chicken is evenly coated.

  • 4

    Toss the broccoli florets in the remaining marinade and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the broccoli is tender with crispy edges.

  • 6

    While the chicken and broccoli roast, prepare 1/2 cup of cooked quinoa if not already done.

  • 7

    Once cooked, plate the chicken, broccoli, and quinoa together. Optionally, drizzle any remaining pan juices over the dish for extra flavor.