Name: Grilled chicken and roasted broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 9 oz broccoli, cut into florets; 7 oz Yukon Gold potato, scrubbed and pierced with a fork; 2 tsp olive oil; 2 tsp lemon juice; 1 1/2 tsp dried basil; 1/2 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry
9 oz broccoli, cut into florets
7 oz Yukon Gold potato, scrubbed and pierced with a fork
2 tsp olive oil
2 tsp lemon juice
1½ tsp dried basil
½ tsp garlic powder
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Rub the potato with a small share of the oil and a pinch of salt. Place the potato directly on the oven rack and bake for 45 to 50 minutes until tender when pierced with a knife.
While the potato bakes, toss the broccoli florets on a half-sheet pan with the remaining oil, half the garlic powder, and a pinch each of salt and pepper.
While the potato continues to bake, place the broccoli in the oven and roast for 15 to 20 minutes until the edges are charred.
While the vegetables are in the oven, whisk the lemon juice, dried basil, the rest of the garlic powder, and the remaining pepper in a small bowl. Coat the chicken breast evenly in the mixture.
Heat a 12-inch skillet over medium-high heat with cooking spray. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Plate the grilled chicken alongside the roasted broccoli. Split the baked potato open and season with the remaining salt.

Nutrition

Ingredients

Instructions

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