Name: Roasted chicken with broccoli and potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to an even 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 5 oz broccoli, cut into bite-size florets; 2 tsp extra virgin olive oil; 1/2 tsp fine salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 tsp lemon juice

Nutrition

Per serving

435 calories

Protein: 47g; 42% of calories
Carbs: 37g; 32% of calories
Fat: 13g; 26% of calories

Ingredients

8 items

6 oz boneless skinless chicken breast, patted dry and pounded to an even 3/4-inch thickness
6 oz Yukon Gold potatoes, cut into 1/2-inch wedges
5 oz broccoli, cut into bite-size florets
2 tsp extra virgin olive oil
½ tsp fine salt
½ tsp black pepper
¼ tsp garlic powder
2 tsp lemon juice

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil and a pinch of the salt. Spread in a single layer and roast for 10 minutes.
In a bowl, toss the chicken and broccoli florets with the remaining olive oil, salt, black pepper, and garlic powder. When the potatoes have roasted for 10 minutes, move them to one side of the pan and add the chicken and broccoli. Roast everything for 15 to 18 minutes. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 5 minutes. Slice the chicken against the grain and plate it with the golden potatoes and roasted broccoli. Drizzle the lemon juice over the whole plate.

Nutrition

Ingredients

Instructions

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