Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

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 Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

Savor a vibrant and wholesome sheet pan dinner featuring tender lemon herb chicken, perfectly roasted broccoli, and fluffy quinoa. This balanced meal is brightened with zesty lemon and fresh herbs, delivering a delightful medley of textures and flavors.

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NUTRITION

347kcal
Protein
39.9g
Fat
9.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup cooked Quinoa (93g)

1/2 medium Lemon (zest and juice)

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Dried Parsley

Salt and Black 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, whisk together the lemon juice, lemon zest, olive oil, minced garlic, dried parsley, salt, and pepper.

  • 3

    Place the chicken breast and broccoli on the prepared sheet pan. Drizzle the lemon herb mixture over the chicken and broccoli, ensuring even coating.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with lightly charred edges.

  • 5

    While the chicken and broccoli roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    To serve, plate the roasted chicken and broccoli alongside the cooked quinoa. Garnish with any additional lemon zest or freshly ground pepper if desired.

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

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 Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Broccoli and Quinoa

Savor a vibrant and wholesome sheet pan dinner featuring tender lemon herb chicken, perfectly roasted broccoli, and fluffy quinoa. This balanced meal is brightened with zesty lemon and fresh herbs, delivering a delightful medley of textures and flavors.

NUTRITION

347kcal
Protein
39.9g
Fat
9.7g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup cooked Quinoa (93g)

1/2 medium Lemon (zest and juice)

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tsp Dried Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, dried parsley, salt, and pepper.

  • 3

    Place the chicken breast and broccoli on the prepared sheet pan. Drizzle the lemon herb mixture over the chicken and broccoli, ensuring even coating.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with lightly charred edges.

  • 5

    While the chicken and broccoli roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    To serve, plate the roasted chicken and broccoli alongside the cooked quinoa. Garnish with any additional lemon zest or freshly ground pepper if desired.