Name: Garlic Parmesan chicken and potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1 serving
Ingredients: 2 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces; 3 1/4 lb mini red potatoes, quartered into 3/4-inch pieces; 1 3/4 lb broccoli florets; 2 medium zucchinis, cut into half-moons; 11 oz green beans, trimmed; 1 red bell pepper, seeded and chopped; 1/3 cup extra virgin olive oil; 1 tbsp salt; 3/4 tsp black pepper; 1 tbsp garlic powder; 1 1/2 tsp smoked paprika; 2 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1 1/2 cups grated parmesan cheese

Instructions

Prep 30 min · Cook 40 min

Preheat your oven to 425°F. Line three half-sheet pans with parchment paper. In a large bowl, toss the chicken with one third of the olive oil, half the salt, and half the garlic powder. Set aside.
In an extra-large bowl, toss the potatoes with half the remaining oil and the remaining salt. Spread the potatoes across the three pans in a single layer.
Place the pans in the oven, with two pans on the upper rack and one on the lower. Roast for 15 minutes. While they roast, toss the broccoli, zucchini, green beans, and bell pepper in the extra-large bowl with the rest of the oil, black pepper, remaining garlic powder, and smoked paprika.
Remove the pans and divide the chicken and seasoned vegetables among them, mixing with the potatoes. Spread everything back into a single layer. Return the pans to the oven, swapping their rack positions.
Roast for 15 to 20 minutes more, stirring the food halfway through and swapping rack positions once more. The potatoes should be fork-tender and the chicken opaque in the center. Done when opaque in the center, 165°F.
Remove the pans from the oven. Drizzle the lemon juice over the hot food. Sprinkle with the fresh parsley and the grated parmesan. Let the dish rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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