Name: Baked chicken with roasted broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz broccoli florets, cut into bite-size pieces; 3/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 tsp lemon juice; 1/4 cup jasmine rice; 1/2 cup water

Nutrition

Per serving

545 calories

Protein: 46g; 33% of calories
Carbs: 54g; 39% of calories
Fat: 17g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chicken breast and broccoli with the olive oil, garlic powder, half the salt, and the black pepper until well coated.
In a small saucepan, combine the jasmine rice, water, and the rest of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
While the rice simmers, place the sheet pan in the oven. Roast the chicken and broccoli for 18 to 20 minutes until the chicken is cooked through and the broccoli is tender and browned at the edges. Done when opaque in the center, 165°F.
Remove the chicken and broccoli from the oven. Let the chicken rest for 5 minutes before slicing. Fluff the rice with a fork and drizzle the lemon juice over the chicken and broccoli.

Nutrition

Ingredients

Instructions

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