Name: Chicken and roasted vegetables
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; 5 oz Yukon Gold potato, cut into half-inch cubes; 2 medium carrots, peeled and sliced into half-inch rounds; 3.5 oz broccoli, cut into bite-size florets; 1 1/2 tsp extra virgin olive oil; 1 1/4 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

434 calories

Protein: 45g; 40% of calories
Carbs: 42g; 37% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. While the oven heats, chop the chicken, potato, carrots, and broccoli.
On a half-sheet pan, toss the potato and carrot rounds with the olive oil, dried basil, garlic powder, salt, and pepper. Spread in a single layer and roast for 15 minutes.
Carefully add the chicken and broccoli to the sheet pan. Toss with the partially roasted vegetables and spread everything out again. Roast for 12 to 15 minutes more. Done when opaque in the center and potatoes are fork-tender, 165°F.
Drizzle the lemon juice over the chicken and vegetables. Toss once more to coat before serving.

Nutrition

Ingredients

Instructions

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