Name: Garlic herb roasted chicken and veggies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to a 3/4-inch thickness; 5 oz Yukon gold potatoes, cut into 1-inch pieces; 3.5 oz broccoli florets; 2 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

430 calories

Protein: 50g; 45% of calories
Carbs: 31g; 28% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry and pounded to a 3/4-inch thickness
5 oz Yukon gold potatoes, cut into 1-inch pieces
3½ oz broccoli florets
2 tsp extra virgin olive oil
¼ tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato pieces with half the oil, half the garlic powder, half the Italian seasoning, a pinch of the salt, and a pinch of the pepper. Spread them into a single layer.
Roast the potatoes for 15 minutes. While they roast, toss the broccoli in a bowl with half the remaining oil, garlic powder, Italian seasoning, salt, and pepper. Rub the chicken breast with the rest of the oil and spices.
Move the potatoes to one side of the pan. Place the chicken and broccoli on the other side, leaving space between them so they roast. Roast for 15 to 18 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing and serving with the potatoes and broccoli.

Nutrition

Ingredients

Instructions

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

More dinner recipes