Name: Lemon-Herb Chicken and Broccoli Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Broccoli florets; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Broccoli Bake

Tender chicken breast and crisp broccoli florets are roasted together with a zesty lemon-herb glaze for a bright and savory finish.

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NUTRITION

Protein

53.9g

Fat

21.5g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into bite-sized 1-inch pieces and place them in a large mixing bowl along with the broccoli florets.
3
In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
4
Pour the lemon-herb dressing over the chicken and broccoli, tossing thoroughly to ensure every piece is evenly coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces for even roasting.
6
Bake for 18-20 minutes, or until the chicken is cooked through and the broccoli edges are slightly caramelized.
7
Warm the pre-cooked quinoa and serve the roasted chicken and broccoli directly over the grains.