Name: Grilled chicken and roasted broccoli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 7 oz broccoli, cut into florets; 1 1/4 medium sweet potatoes, scrubbed and halved lengthwise; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp dried basil

Nutrition

Per serving

432 calories

Protein: 41g; 36% of calories
Carbs: 45g; 39% of calories
Fat: 13g; 25% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Place the sweet potato half cut-side down on a sheet pan and bake for 20 minutes.
Toss the broccoli florets on the same sheet pan with half the olive oil and a pinch of salt. Arrange them in a single layer around the potato.
Return the pan to the oven and roast for 15 to 20 minutes until the broccoli is charred at the edges and the potato is soft. Done when tender and easily pierced with a fork.
While the vegetables roast, rub the chicken breast with the remaining olive oil, the rest of the salt, black pepper, garlic powder, and dried basil.
Heat a skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Place the chicken breast on the plate next to the roasted broccoli and the baked sweet potato half.

Nutrition

Ingredients

Instructions

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