Name: Chicken breast with roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz broccoli florets, cut into bite-size pieces; 2 medium carrots, peeled and sliced into 1/4-inch rounds; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

447 calories

Protein: 50g; 43% of calories
Carbs: 23g; 20% of calories
Fat: 19g; 36% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
5 oz broccoli florets, cut into bite-size pieces
2 medium carrots, peeled and sliced into 1/4-inch rounds
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder
1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a quarter-sheet pan, toss the carrots with half the olive oil, half the salt, half the pepper, and all the garlic powder. Roast for 5 minutes.
Add the broccoli to the pan with the carrots, tossing to coat in the oil already on the pan. Roast for 15 minutes until the carrots are tender and the broccoli edges are browned.
While the vegetables roast, season the chicken with the remaining salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more, lowering the heat to medium if it browns too fast. Done when opaque in the center, 160°F.
Remove the chicken from the pan and let it rest for 5 minutes to reach 165°F. Toss the roasted vegetables with the lemon juice. Plate the chicken with the vegetables alongside.

Nutrition

Ingredients

Instructions

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