YOUR SOLIN GENERATED RECIPE
Herb-Baked Chicken with Roasted Broccoli and Chickpeas
Tender chicken breast baked with fragrant herbs alongside crispy roasted broccoli and chickpeas, finished with a crunch of toasted almond slivers.
INGREDIENTS
4.5 oz chicken breast
0.33 cup chickpeas
1.5 cup broccoli florets
0.5 tbsp sliced almonds
0.75 tbsp extra virgin olive oil
0.5 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Pat the chicken breast completely dry with a paper towel and season both sides with half of the dried oregano, garlic powder, sea salt, and black pepper.
In a mixing bowl, toss the broccoli florets and rinsed chickpeas with the extra virgin olive oil and the remaining half of the seasonings until well coated.
Place the seasoned chicken breast on one side of the prepared sheet pan and spread the broccoli and chickpeas in a single layer on the other side.
Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly charred edges.
During the final 3 minutes of roasting, sprinkle the sliced almonds over the broccoli and chickpeas to lightly toast them.
Remove the pan from the oven, drizzle the chicken with fresh lemon juice, and allow it to rest for 5 minutes before slicing and serving.