Name: Lemon herb roasted chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 11 oz broccoli florets, cut into bite-size pieces; 1 tbsp olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

461 calories

Protein: 59g; 48% of calories
Carbs: 22g; 18% of calories
Fat: 18g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. If the chicken breast is thicker than 1 inch, pound it to an even 1-inch thickness. On a half-sheet pan, toss the broccoli florets with two-thirds of the olive oil and a pinch of the salt. Spread them into a single layer, leaving space for the chicken.
Rub the chicken breast with the rest of the olive oil, the garlic powder, dried basil, the remaining salt, and black pepper. Place the chicken on the empty side of the sheet pan.
Roast for 20 to 25 minutes, stirring the broccoli once halfway through. Start checking the chicken for doneness at 20 minutes. When finished, remove the pan from the oven and let the chicken rest for 5 minutes. Done when opaque in the center, 165°F.
Squeeze the lemon juice over the chicken and broccoli and serve immediately.

Nutrition

Ingredients

Instructions

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