Name: Seared chicken with roasted carrots and broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 15 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 medium carrots, peeled and sliced into 1/2-inch rounds; 11 oz broccoli florets; 1 1/2 tbsp extra virgin olive oil; 2 tsp dried thyme; 3/4 tsp garlic powder; 1 tsp salt; 3/4 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

897 calories

Protein: 107g; 46% of calories
Carbs: 54g; 23% of calories
Fat: 32g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the carrots with half the olive oil, the garlic powder, the dried thyme, and one-third of the salt and pepper. Spread in a single layer and roast for 10 minutes.
Toss the broccoli with half the remaining oil and one-third of the salt and pepper. Add it to the sheet pan with the carrots. Roast until the carrots are tender and the broccoli is browned at the edges, about 10 to 12 minutes.
While the broccoli roasts, season the chicken with the remaining salt and pepper. Heat a 12-inch skillet over medium-high heat with the remaining oil. Add the chicken and cook for 4 to 5 minutes per side. Remove to a board and rest for 5 minutes. Done when reaches 165°F in the thickest part.
Slice the chicken. Arrange the roasted carrots and broccoli on two plates and nestle the chicken alongside. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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