Sheet Pan Lemon-Dill Chicken with Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with tender broccoli and a bright lemon-dill sauce, ready in 35 minutes. This American-inspired sheet-pan recipe (low carb, high protein), ready in about 35 minutes, pairs Chicken thighs, Broccoli florets, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 1 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 6 oz chicken thighs skin-side up on a parchment-lined baking sheet.
  2. Step 2: Toss 1.5 cups broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper, then arrange around chicken.
  3. Step 3: Drizzle chicken with 1 tbsp lemon juice and sprinkle with 2 minced garlic cloves and 1 tsp chopped fresh dill.
  4. Step 4: Roast for 22-25 minutes until chicken reaches 165°F (74°C) and broccoli is tender-crisp.
  5. Step 5: Let rest 5 minutes before serving with pan juices.

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