Name: Garlic herb chicken and vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 5 oz red potatoes, cut into 1-inch pieces; 5 oz broccoli florets; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice, freshly squeezed

Nutrition

Per serving

419 calories

Protein: 46g; 41% of calories
Carbs: 35g; 32% of calories
Fat: 13g; 27% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness
5 oz red potatoes, cut into 1-inch pieces
5 oz broccoli florets
2 tsp extra virgin olive oil
¾ tsp garlic powder
1½ tsp dried basil
¼ tsp salt
½ tsp black pepper
1 tbsp lemon juice, freshly squeezed

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, mix the garlic powder, dried basil, salt, and pepper. On a half-sheet pan, toss the potatoes with half the olive oil and a pinch of the spice blend. [uses i2, i4, i5, i6, i7, i8]
Spread the potatoes in a single layer. Roast for 10 minutes. While the potatoes roast, rub the chicken with half the remaining oil and one third of the spice blend. Toss the broccoli with the last of the oil and one third of the spice blend. [uses i1, i3, i4, i5, i6, i7, i8]
Move the potatoes to one side and sprinkle with the remaining spice blend. Add the chicken and broccoli to the empty side. Roast for 16 to 18 minutes until the chicken is opaque in the center and the vegetables are tender. [uses i1, i3, i5, i6, i7, i8] Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Squeeze the lemon juice over the chicken and broccoli. Slice the chicken and serve it with the roasted potatoes and broccoli. [uses i1, i9]

Nutrition

Ingredients

Instructions

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