Name: Sheet Pan Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 ounces Chicken Breast; 3/4 cup Cooked Quinoa; 1 cup Broccoli florets; 1.25 tablespoons Extra Virgin Olive Oil; 1 tablespoon Non-fat Greek Yogurt; 1 tablespoon Lemon Juice; Dried Rosemary, Thyme, and Garlic Powder to taste

Nutrition

Per serving

456 calories

Protein: 29g; 25% of calories
Carbs: 37g; 32% of calories
Fat: 22g; 43% of calories

Ingredients

7 items

2.8 ounces Chicken Breast
3/4 cup Cooked Quinoa
1 cup Broccoli florets
1¼ tablespoons Extra Virgin Olive Oil
1 tablespoon Non-fat Greek Yogurt
1 tablespoon Lemon Juice
Dried Rosemary, Thyme, and Garlic Powder to taste

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry and season with garlic powder, dried rosemary, thyme, and a drizzle of olive oil.
Place the chicken on the sheet pan and roast for 15-20 minutes or until the internal temperature reaches 165°F.
While chicken is roasting, steam the broccoli florets until they are tender-crisp and vibrant green.
Warm the pre-cooked quinoa in a small saucepan or microwave.
In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of dried herbs to create a zesty sauce.
Plate the roasted chicken alongside the quinoa and steamed broccoli.
Top the chicken with the cooling yogurt sauce and serve immediately.

Nutrition

Ingredients

Instructions

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