Name: Chicken and roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 4 oz broccoli florets, cut into 1 1/2-inch pieces; 1 1/2 medium carrots, peeled and sliced into 1/4-inch half-moons; 3/4 red bell pepper, seeded and chopped; 1 tbsp olive oil; 1/4 tsp garlic powder; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

463 calories

Protein: 50g; 42% of calories
Carbs: 27g; 23% of calories
Fat: 19g; 35% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 1-inch thickness using a meat mallet or heavy pan.
In a bowl, toss the broccoli, carrots, and bell pepper with half the olive oil and half the salt. Spread them onto a half-sheet pan. Rub the chicken with the remaining oil, garlic powder, thyme, remaining salt, and black pepper. Place the chicken in the center of the pan with space around it.
Roast until the vegetables are tender and the chicken is browned, about 18 to 22 minutes. Flip the vegetables halfway through. The chicken is ready when the thickest part reads 165°F on a thermometer and the center is no longer pink.
Transfer the chicken to a board and rest for 5 minutes. Squeeze the lemon juice over the vegetables on the pan. Slice the chicken and serve with the roasted vegetables.

Nutrition

Ingredients

Instructions

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