Name: Chicken with roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, patted dry and sliced to 3/4-inch thickness; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

441 calories

Protein: 48g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Ingredients

8 items

6 oz Yukon Gold potatoes, diced into 1/2-inch pieces
5 oz broccoli florets, cut into bite-size pieces
2 tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
6 oz boneless skinless chicken breast, patted dry and sliced to 3/4-inch thickness
¼ tsp garlic powder
1 tsp lemon juice

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 12 minutes.
In a bowl, toss the broccoli with the remaining oil, salt, and pepper intended for the vegetables. When the potatoes are done with their first roast, add the broccoli to the pan in a single layer. Roast for 13 minutes more until the potatoes are golden and the broccoli edges are browned.
While the vegetables finish, season the chicken with the garlic powder and the remaining salt and pepper. Heat the remaining oil in a skillet over medium heat. Add the chicken and cook for 5 minutes, flip, and cook for 5 to 6 minutes more. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes. Slice the chicken and plate it next to the roasted vegetables. Drizzle the lemon juice over the whole plate.

Nutrition

Ingredients

Instructions

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