Name: Roasted chicken and 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 and sliced into 1-inch strips; 7 oz broccoli, cut into small florets; 2 1/2 medium carrots, peeled and sliced into 1/4-inch rounds; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped; 1 tsp lemon juice

Nutrition

Per serving

437 calories

Protein: 52g; 45% of calories
Carbs: 31g; 27% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and sliced into 1-inch strips
7 oz broccoli, cut into small florets
2 1/2 medium carrots, peeled and sliced into 1/4-inch rounds
2 tsp extra virgin olive oil
3/4 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1 tbsp fresh parsley, chopped
1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, combine the chicken strips, broccoli florets, and sliced carrots. Drizzle with the olive oil and sprinkle with the garlic powder, salt, and black pepper. Toss well to coat everything evenly, then spread into a single layer. Roast for 18 to 20 minutes, stirring the vegetables and flipping the chicken halfway through for even cooking. Done when the chicken is opaque throughout and the broccoli stems are tender when pierced with a fork, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables and sprinkle with the fresh parsley. Toss once more to combine and transfer everything to a plate.

Nutrition

Ingredients

Instructions

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