Name: Mediterranean chicken with roasted broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 5 oz broccoli florets, cut into bite-sized pieces; 3/4 medium carrots, peeled and sliced 1/4 inch thick; 1 tsp extra virgin olive oil; 1 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Ingredients

9 items

7 oz boneless skinless chicken thighs, patted dry
5 oz broccoli florets, cut into bite-sized pieces
3/4 medium carrots, peeled and sliced 1/4 inch thick
1 tsp extra virgin olive oil
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
2 tsp lemon juice

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the carrots with half of the olive oil and a pinch of the salt. Spread them in a single layer and roast for 5 minutes.
Add the broccoli florets to the pan with the carrots. Toss with the rest of the olive oil, half the dried basil, and another pinch of salt. Roast until the carrots are tender and the broccoli edges are browned, about 12 to 15 minutes.
While the vegetables roast, rub the chicken thighs on both sides with the garlic powder, black pepper, the remaining dried basil, and the remaining salt.
Heat a 12-inch nonstick skillet over medium heat. Lightly coat with cooking spray if needed. Add the chicken thighs and cook until the underside is deep golden and releases easily, about 5 to 6 minutes. Flip and cook until the thickest part reaches 165°F.
Let the chicken rest for 2 minutes. Plate the chicken alongside the roasted vegetables and squeeze the fresh lemon juice over the entire plate before serving.

Nutrition

Ingredients

Instructions

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