Name: Sheet pan chicken and vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, cut into 1-inch pieces; 12 oz broccoli florets, cut into 1 1/2-inch pieces; 2 1/4 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

436 calories

Protein: 58g; 50% of calories
Carbs: 25g; 21% of calories
Fat: 15g; 29% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, combine the chicken pieces and broccoli florets. Drizzle with the olive oil and sprinkle with the dried basil, garlic powder, salt, and black pepper. Toss to coat and spread everything in a single layer.
Roast for 15 to 18 minutes, stirring once halfway. Pull the pan when the thickest chicken piece is opaque in the center and the broccoli stems are fork-tender with browned edges. Done when opaque in the center, 165°F.
Drizzle the hot chicken and vegetables with the lemon juice and toss once more before serving.

Nutrition

Ingredients

Instructions

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