Lemon Chicken, Roasted Broccoli & Quinoa

This Mediterranean-inspired sheet pan chicken dish has a side of quinoa to boost the protein.

442 cals/
meal

This Mediterranean-inspired sheet pan chicken dish has a side of quinoa to boost the protein.

	Lemon Chicken 1 serving 8 min prep, 30 min cooking	145 cals
	Quinoa cooked without salt ³/₄ cup	170 cals
	Roasted Broccoli Recipe 1 serving 2 min prep, 20 min cooking	88 cals
	Olive or extra virgin olive oil 1 tsp	40 cals

Lemon Chicken

4 sprays, about ¹/₃ second each spray Vegetable cooking spray oil

16 oz Chicken breast boneless skinless raw

1 fruit (2-¹/₈" dia) Lemon raw

1 tsp Lemon pepper seasoning

1 tbsp Honey

Preheat oven to 375F.
Spray sheet pan with cooking spray.
Place chicken breasts on sheet pan.
Cut lemon in half. Squeeze the juice from 1/2 lemon.
Mix the juice with lemon pepper spice and honey.
Cut the other lemon half into slices.
Brush the lemon mixture on both sides of the chicken and place the lemon slices on top.
Bake uncovered for about 30 minutes or until internal temperature reaches 165F.

Tip:
Garnished with fresh basil in recipe photo.

14 oz Broccoli florets raw

2 tablespoon Olive or extra virgin olive oil

0.25 tsp Pepper black

Preheat the oven to 400F.
Open the bag of broccoli florets and pour them onto a large baking pan. Drizzle the broccoli with extra virgin olive oil. Coat the broccoli by using a large flat spatula to mix the broccoli.
Season the broccoli with ground black pepper.
Bake for about 15-20 minutes or until broccoli is tender and slightly browned.

Tips:
If you prefer a salty taste, add about 1/4 tsp - 1/2 tsp of salt before baking (just remember to log the salt if you track sodium).

14 oz of broccoli is about 5 1/2 cups of florets.

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