Name: Seared chicken and roasted potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 8 oz baby red potatoes, halved; 5 oz broccoli florets, trimmed; 1 tbsp olive oil; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 cups water

Nutrition

Per serving

476 calories

Protein: 40g; 32% of calories
Carbs: 47g; 38% of calories
Fat: 17g; 30% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a sheet pan, toss the halved potatoes with half the olive oil and a pinch of the salt. Roast for 20 to 25 minutes until golden and tender.
While the potatoes roast, season the chicken breast on both sides with the dried basil, garlic powder, black pepper, and the remaining salt.
Heat the remaining olive oil in a skillet over medium heat. Add the chicken and cook for 6 minutes. Flip and cook for 6 to 8 minutes more until the center is opaque and reaches 165°F.
Add the water to a pot and bring to a boil. Place a steamer basket inside with the broccoli florets. Cover and steam for 5 to 6 minutes until vibrant green and tender. Drain the water. Done when tender but still firm.
Serve the seared chicken breast alongside the roasted red potatoes and steamed broccoli.

Nutrition

Ingredients

Instructions

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