Name: Roasted chicken and root vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 3 medium carrots, peeled and sliced into 1/4-inch half-moons; 3.5 oz broccoli, cut into small florets; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp paprika; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

465 calories

Protein: 50g; 42% of calories
Carbs: 27g; 23% of calories
Fat: 19g; 36% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a large half-sheet pan, toss the carrots with half of the olive oil and half of the salt. Spread in a single layer and roast for 10 minutes.
In a bowl, toss the chicken and broccoli with the remaining olive oil, salt, black pepper, garlic powder, and paprika. Add them to the sheet pan with the carrots, ensuring everything is in a single layer and not crowded. Roast for 12 to 15 minutes. Done when the chicken is opaque throughout, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables and toss to combine. Transfer everything to a plate and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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