Name: Sheet pan garlic rosemary chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 3.5 oz broccoli florets; 1 tbsp olive oil; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 46g; 38% of calories
Carbs: 37g; 31% of calories
Fat: 17g; 32% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, cut into 1-inch pieces
6 oz Yukon Gold potatoes, cut into 1/2-inch pieces
3½ oz broccoli florets
1 tbsp olive oil
2 cloves garlic, minced
¾ tsp fresh rosemary, finely chopped
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F.
On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the salt. Spread them into a single layer and roast for 10 minutes.
While the potatoes roast, in a bowl, toss the chicken and broccoli with the remaining olive oil, garlic, rosemary, and the rest of the salt and pepper. When the potatoes are ready, add the chicken mixture to the pan and spread everything out into a single layer.
Roast for 15 to 18 minutes, tossing once halfway through. Done when chicken is opaque in the center and potatoes are tender, 165°F.
Remove the pan from the oven. Slide the roasted chicken, potatoes, and broccoli onto a plate and spoon any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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