Name: Sheet-pan chicken and vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz Yukon Gold potato, cut into 1/2-inch cubes; 3.5 oz broccoli florets, cut into bite-sized pieces; 3/4 red bell pepper, diced; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice, freshly squeezed

Nutrition

Per serving

435 calories

Protein: 46g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, combine the chicken, potatoes, broccoli, and bell pepper. Ensure the potatoes are cut no larger than 1/2 inch so they cook at the same rate as the chicken.
Drizzle the oil over the pan. Sprinkle with garlic powder, dried basil, salt, and black pepper. Toss well with your hands or a spatula to coat every piece. Spread into a single even layer. Roast for 20 to 25 minutes, stirring and re-spreading the pieces halfway through. Done when potatoes are fork-tender and chicken is white throughout, 165°F.
Squeeze the lemon juice over the hot pan and toss. Taste for seasoning and transfer everything to a plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes