Name: Chicken with roasted vegetables
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 Yukon Gold potato, cut into 1-inch chunks; 1 1/4 medium carrots, peeled and sliced into 1/2-inch rounds; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 2 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes and carrots with half the olive oil, half the salt, half the pepper, and all of the garlic powder. Roast for 15 minutes.
While the vegetables roast, place the chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even 3/4-inch thickness. Rub the chicken with the remaining olive oil, then season both sides with the dried basil and the remaining salt and pepper.
When the potato timer goes off, add the broccoli to the pan and toss with the other vegetables. Roast for 10 minutes more until all vegetables are tender and browned.
Heat a 12-inch skillet over medium heat. Add the chicken breast and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque and the thickest part reaches its safe temperature. Remove from the heat and rest for 3 minutes. Done when opaque in the center, 165°F.
Arrange the seared chicken breast and roasted vegetables on a plate. Squeeze the lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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