Name: Chicken and roasted vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 1/2 lb Yukon Gold potatoes, diced into 1/2-inch pieces; 14 oz broccoli florets; 2 1/2 red bell peppers, seeded and chopped; 2 1/2 tbsp olive oil; 2 tbsp dried basil; 1 tsp garlic powder; 2 3/4 tsp salt; 1 3/4 tsp black pepper; 3 tbsp lemon juice

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. Divide the potatoes between two half-sheet pans. Drizzle with half the olive oil and sprinkle with half the salt and pepper. Toss to coat and spread in a single layer. Roast for 10 minutes.
While the potatoes roast, combine the chicken, broccoli, and bell pepper in a large bowl. Add the remaining olive oil, dried basil, garlic powder, and the rest of the salt and pepper. Toss well to coat.
Remove the pans from the oven. Divide the chicken and vegetable mixture between the two pans, nesting them among the potatoes. Return both pans to the oven and roast for 18 to 20 minutes, rotating the pans and stirring once halfway through, until the potatoes are tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Drizzle the lemon juice over both pans and stir to incorporate the browned bits. Allow the mixture to cool slightly. Divide the chicken and vegetables into four airtight containers. Refrigerate for up to 4 days, or freeze for up to 3 months. To serve, reheat in the microwave for 2 minutes.

Nutrition

Ingredients

Instructions

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