protein-packed chicken sheet pan meal.
This garlic chicken and broccoli sheet pan meal is a delicious, protein-packed, balanced dinner that’s easy to prepare and full of flavor. The chicken stays juicy, infused with aromatic garlic, herbs, and a hint of lemon, while the broccoli roasts to crispy perfection, soaking up the savory marinade. It’s perfect for busy weeknights or meal prep, offering a wholesome combination of lean protein and veggies. Serve it optionally with rice, quinoa, or crusty bread to round out the meal. The simple, fresh ingredients make it satisfying and versatile, and its comforting warmth is ideal for lunch or dinner any day of the week.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 4 cups broccoli florets (about 2 heads)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs (or oregano/basil/thyme mix)
- ½ teaspoon paprika (optional)
- Juice of ½ lemon (optional, for freshness)
- Fresh parsley, chopped for garnishing (optional)
Directions
- Preheat your oven to 425°F (220°C): Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prepare Marinade: In a small bowl, mix together olive oil, minced garlic, salt, pepper, herbs, paprika, and lemon juice (if using).
- Prep Chicken: Pat chicken dry. Place on one side of the sheet pan. Brush or spoon half the marinade over the chicken.
- Prep Broccoli: Toss broccoli florets with the remaining marinade in a bowl. Spread broccoli on the other side of the sheet pan.
- Roast: Bake for 22–28 minutes, until chicken is cooked through (internal temp: 165°F) and broccoli is tender and slightly crispy at the edges.
- Finish & Serve: Rest chicken for 5 minutes. Slice if desired. Garnish with fresh parsley and serve immediately.
Tips
- Additions: Try adding sliced carrots, bell peppers, or cauliflower for more variety.
- Make It a Meal: Serve with rice, quinoa, or crusty bread.
- Spicy Kick: Add a pinch of red pepper flakes to the marinade.