Name: Chicken with roasted potato and broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz broccoli, cut into bite-size florets; 1 tbsp extra virgin olive oil; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

476 calories

Protein: 46g; 37% of calories
Carbs: 38g; 31% of calories
Fat: 18g; 32% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces
6 oz Yukon Gold potatoes, cut into 1/2-inch cubes
5 oz broccoli, cut into bite-size florets
1 tbsp extra virgin olive oil
¼ tsp garlic powder
1½ tsp dried basil
½ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
On the sheet pan, toss the potato cubes with about one third of the oil, one third of the salt, and a pinch of pepper and garlic powder. Spread them in an even layer.
Roast the potatoes for 15 minutes to give them a head start on browning.
While the potatoes roast, combine the chicken pieces and broccoli florets in a bowl with the remaining oil, salt, pepper, garlic powder, and the dried basil. Toss to coat everything evenly.
Remove the pan from the oven. Stir the potatoes and push them to one side. Add the chicken and broccoli to the empty side, spreading them out so they are not crowded.
Return the pan to the oven and roast for 15 to 18 minutes. The chicken is ready when the largest piece is opaque in the center and the potatoes are golden. Done when opaque in the center and tender, 165°F.
Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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