Name: Chicken with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz broccoli, cut into bite-size florets; 2 medium carrots, peeled and sliced into 1/4-inch rounds; 2 3/4 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

444 calories

Protein: 51g; 44% of calories
Carbs: 26g; 23% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
6 oz broccoli, cut into bite-size florets
2 medium carrots, peeled and sliced into 1/4-inch rounds
2¾ tsp extra virgin olive oil
1½ tsp dried basil
½ tsp dried parsley
½ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Heat your oven to 400°F. Line a half-sheet pan with parchment paper.
In a bowl, toss the sliced carrots and broccoli florets with half the olive oil and half the salt. Spread the carrots onto the prepared sheet pan and roast for 5 minutes.
While carrots roast, rub the chicken breast with the remaining oil, salt, black pepper, dried basil, and dried parsley. When the carrots have finished their initial roast, add the chicken and broccoli to the pan, spreading everything out in a single layer.
Roast everything for 20 to 22 minutes, checking for doneness early. The vegetables should be tender and the chicken opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes before slicing. Drizzle the lemon juice over the chicken and vegetables.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes