YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Roasted Chicken with Crispy Broccoli
Enjoy this vibrant sheet pan meal featuring tender, lemon-herb marinated chicken breast paired with delightfully crispy roasted broccoli. The bright citrus notes and aromatic herbs make each bite refreshing and satisfying, perfect for a wholesome lunch or dinner.
INGREDIENTS
5.5 oz Chicken Breast, Skinless
1 cup Broccoli
2 tbsp Lemon Juice
2 cloves Garlic
1 tbsp Olive Oil
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, and thyme. Season with a pinch of salt and pepper.
Place the chicken breast on the sheet pan. Brush the lemon-herb mixture evenly over the chicken.
Add the broccoli florets to the sheet pan. Drizzle any remaining marinade over the broccoli and toss gently to ensure even coating. Season lightly with salt and pepper.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the broccoli is crisp-tender with slightly browned edges.
Allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted broccoli.