Name: BBQ chicken with baked potato
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 1 1/2 tbsp barbecue sauce; 3/4 small russet potato, scrubbed and pierced with a fork; 1 tsp salted butter; 5 oz broccoli florets; 2 tbsp water; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

455 calories

Protein: 47g; 40% of calories
Carbs: 53g; 44% of calories
Fat: 8g; 16% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness
1 1/2 tbsp barbecue sauce
3/4 small russet potato, scrubbed and pierced with a fork
1 tsp salted butter
5 oz broccoli florets
2 tbsp water
1/2 tsp salt
1/4 tsp black pepper

Instructions

Prep 10 min · Cook 40 min

Preheat the oven to 400°F. Place the potato directly on the middle oven rack and bake for 40 minutes, or until tender when pierced with a knife.
While the potato bakes, line a rimmed baking sheet with foil. Season the chicken with half the salt and half the pepper. Place on the sheet and brush the top with half the barbecue sauce.
When the potato has 20 minutes left, place the chicken in the oven. Roast for 15 minutes, then brush with the remaining barbecue sauce and roast until sticky and the thickest part reaches 165°F, about 5 minutes more. Let the chicken rest for 5 minutes.
In a microwave-safe bowl, combine the broccoli and water. Cover with a plate and microwave on high until tender, about 4 to 5 minutes. Drain and season with a pinch of the remaining salt and pepper.
Split the baked potato open with a knife and top with the butter and the last pinch of salt and pepper. Serve the glazed chicken and broccoli alongside the potato.

Nutrition

Ingredients

Instructions

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