Name: Sheet pan chicken and veggies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 lb 14 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 lb 6 oz Yukon Gold potatoes, cut into 3/4-inch cubes; 14 oz broccoli florets; 2 tbsp olive oil; 1 1/2 tsp garlic powder; 1 tsp dried parsley; 1 1/2 tbsp salt; 1 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

1,736 calories

Protein: 214g; 48% of calories
Carbs: 129g; 29% of calories
Fat: 47g; 24% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 400°F. Line two half-sheet pans with parchment paper. On the pans, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, in a large bowl, toss the chicken and broccoli with the remaining olive oil, salt, pepper, garlic powder, and dried parsley until evenly coated.
Remove the pans from the oven. Divide the chicken and broccoli between the two pans, stirring them into the potatoes. Spread everything back into a single layer. Return the pans to the oven, swapping their positions on the racks, and roast for 15 to 18 minutes more until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.
Drizzle the lemon juice over the hot chicken and vegetables and toss once more before serving.

Nutrition

Ingredients

Instructions

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