Name: Roasted chicken and root vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1 1/2 medium carrots, sliced into 1/4-inch rounds; 3.5 oz broccoli, cut into small florets; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 tsp dried thyme; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

452 calories

Protein: 45g; 38% of calories
Carbs: 46g; 39% of calories
Fat: 12g; 22% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes and sliced carrots with most of the olive oil, half the salt, half the pepper, and all of the garlic powder and thyme.
Spread the vegetables in a single layer and roast for 15 minutes. While they roast, toss the chicken pieces and broccoli florets in a bowl with the remaining oil, salt, and pepper.
Remove the pan from the oven. Add the chicken and broccoli, tossing to combine with the hot root vegetables. Spread everything out again and roast for 15 minutes more. Done when chicken is opaque in the center and potatoes are tender when pierced, 165°F.
Drizzle the lemon juice over the roasted chicken and vegetables and toss once more. Serve garnished with fresh parsley.

Nutrition

Ingredients

Instructions

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