Name: Roasted chicken with broccoli and potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz yukon gold potatoes, diced into 1/2-inch pieces; 5 oz broccoli, cut into small florets; 2 tsp olive oil; 1 1/2 tsp dried basil; 3/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

469 calories

Protein: 52g; 43% of calories
Carbs: 39g; 32% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half of the garlic powder, basil, and black pepper. Spread them in a single layer and roast for 10 minutes.
In a bowl, toss the broccoli with the remaining oil and seasonings. Move the potatoes to the sides of the pan and place the chicken in the center. Arrange the broccoli around the chicken. Roast for 18 to 22 minutes, tossing the vegetables once halfway through. Done when the chicken is opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables. Let the chicken rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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