Name: Herb roasted thin chicken and broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lb chicken breast, thinly sliced into 1/2-inch strips and patted dry; 1 1/2 lb broccoli florets, cut into bite-sized pieces; 2 tbsp olive oil; 2 tsp garlic powder; 2 tsp dried oregano; 1 tsp dried thyme; 1 tbsp salt; 3/4 tsp black pepper; 2 tbsp lemon juice; 1 cup brown rice; 2 cups water

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. In a small pot, combine the rice, water, and a small pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes.
While rice simmers, place the chicken on one half-sheet pan and the broccoli on another. Divide the olive oil, garlic powder, oregano, thyme, black pepper, and the remaining salt between the two pans. Toss each tray thoroughly until the spices cling, then spread the ingredients into a single layer on each pan.
Once the rice has simmered for 20 minutes, put both pans in the oven on separate racks. Roast the chicken until the thin slices are opaque throughout, about 10 to 12 minutes. Remove the chicken pan and tent it with foil to keep warm. Done when opaque throughout, 165°F.
Continue roasting the broccoli for another 3 to 5 minutes until it is tender with charred edges. While the broccoli finishes, remove the rice from the heat and let it sit covered for 5 minutes. Done when tender and charred.
Drizzle the lemon juice over the chicken and broccoli. Fluff the rice and divide the chicken, broccoli, and rice among four plates.

Nutrition

Ingredients

Instructions

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