Name: Sheet pan chicken and root vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potato, diced into 3/8-inch pieces; 1 1/2 medium carrots, peeled and sliced into 1/4-inch rounds; 1 1/2 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

Nutrition

Per serving

379 calories

Protein: 36g; 37% of calories
Carbs: 38g; 39% of calories
Fat: 10g; 24% of calories

Ingredients

9 items

5 oz boneless skinless chicken breast, cut into 1-inch pieces
6 oz Yukon Gold potato, diced into 3/8-inch pieces
1 1/2 medium carrots, peeled and sliced into 1/4-inch rounds
1 1/2 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

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a mixing bowl, toss the potatoes and carrots with two-thirds of the olive oil and half of the salt, pepper, garlic powder, and dried basil. Spread the vegetables onto a half-sheet pan and roast for 10 minutes.
While the vegetables roast, toss the chicken pieces in the same mixing bowl with the remaining olive oil, salt, pepper, garlic powder, and dried basil. Carefully remove the sheet pan from the oven and stir the chicken into the vegetables.
Return the pan to the oven and roast until the potatoes are tender and golden and the chicken is browned. Stir everything once halfway through the remaining time. Done when reaches 165°F or has no pink in the center.
Drizzle the fresh lemon juice over the roasted chicken and vegetables and toss to combine. Taste for seasoning and plate immediately.

Nutrition

Ingredients

Instructions

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