Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

Delight in a vibrant sheet pan meal featuring tender lemon herb chicken paired with perfectly roasted, crispy broccoli and a side of fluffy quinoa. The zesty lemon and aromatic herbs bring brightness to the succulent chicken, while the roasted broccoli provides a satisfying crunch. This balanced dish is ideal for a wholesome dinner that supports your nutrition goals without compromising on flavor.

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NUTRITION

428kcal
Protein
50.9g
Fat
12.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (93g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with foil for easy cleanup.

  • 2

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

  • 3

    Place the chicken breast on one section of the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    On the other section of the pan, add the broccoli florets and toss with the remaining lemon herb mixture to ensure even seasoning.

  • 5

    Roast in the oven for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli edges are crispy.

  • 6

    While the sheet pan is in the oven, prepare the quinoa as per package directions if not already cooked.

  • 7

    Plate the roasted chicken and broccoli alongside the portion of cooked quinoa, then serve immediately.

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

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

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Crispy Roasted Broccoli

Delight in a vibrant sheet pan meal featuring tender lemon herb chicken paired with perfectly roasted, crispy broccoli and a side of fluffy quinoa. The zesty lemon and aromatic herbs bring brightness to the succulent chicken, while the roasted broccoli provides a satisfying crunch. This balanced dish is ideal for a wholesome dinner that supports your nutrition goals without compromising on flavor.

NUTRITION

428kcal
Protein
50.9g
Fat
12.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (93g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (3g)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with foil for easy cleanup.

  • 2

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

  • 3

    Place the chicken breast on one section of the sheet pan and drizzle half of the lemon herb mixture over it, ensuring it is well coated.

  • 4

    On the other section of the pan, add the broccoli florets and toss with the remaining lemon herb mixture to ensure even seasoning.

  • 5

    Roast in the oven for 18-22 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli edges are crispy.

  • 6

    While the sheet pan is in the oven, prepare the quinoa as per package directions if not already cooked.

  • 7

    Plate the roasted chicken and broccoli alongside the portion of cooked quinoa, then serve immediately.