Name: Sheet Pan Lemon-Herb Chicken and Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 2 cups broccoli florets; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp lemon zest

Sheet Pan Lemon-Herb Chicken and Broccoli

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon-Herb Chicken and Broccoli

Roasted chicken thighs and crisp broccoli florets tossed in a bright lemon-herb glaze for a zesty and satisfying sheet pan meal.

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NUTRITION

Protein

46.3g

Fat

33.1g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

2 cups broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Pat the chicken thighs dry with a paper towel and cut them into uniform bite-sized pieces.
3
In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.
4
Add the chicken pieces and broccoli florets to the bowl, tossing thoroughly until every piece is evenly coated in the marinade.
5
Spread the chicken and broccoli in a single layer on the prepared sheet pan, ensuring they are not crowded to allow for roasting rather than steaming.
6
Roast for 20 to 25 minutes, or until the chicken is cooked through to 165°F and the broccoli edges are tender and slightly charred.