Name: Chicken and roasted potato bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 2/3 cup red potatoes, cut into 3/4-inch pieces; 1/4 cup long-grain white rice; 5 oz broccoli florets; 1 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup water; 0.5 oz lemon, cut into wedges

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with one third of the olive oil and a pinch each of salt, pepper, and garlic powder. Spread them in a single layer, cut side down. Roast for 15 minutes, flip, and roast for 10 minutes more until a knife slides in easily.
While the potatoes roast, combine the white rice, 1/2 cup of the water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Season the chicken with the dried basil and half the remaining salt, pepper, and garlic powder. Heat half the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 4 minutes more until the centers are opaque. Transfer chicken to a plate and tent with foil. Done when opaque in the center, 165°F.
In the same skillet over medium heat, add the remaining oil, the broccoli, the remaining water, and the rest of the garlic powder and salt. Cover and steam for 4 minutes until bright green and tender.
Fluff the rice with a fork and scoop it into a bowl. Top with the seared chicken and roasted potatoes. Place the steamed broccoli alongside. Serve with a wedge of lemon to squeeze over everything.

Nutrition

Ingredients

Instructions

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