Name: Chicken and roasted vegetable medley
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 6 oz Yukon Gold potato, diced into 1/2-inch pieces; 3.5 oz broccoli florets; 3/4 red bell pepper, chopped; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

452 calories

Protein: 45g; 39% of calories
Carbs: 43g; 37% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil, half the garlic powder, half the thyme, and half the salt and pepper. Spread into a single layer and roast for 10 minutes.
While the potatoes roast, toss the chicken, broccoli, and bell pepper in a bowl with the remaining oil, garlic powder, thyme, salt, and pepper. Carefully add them to the pan with the potatoes. Roast for 12 to 14 minutes more, until the potatoes are golden and the chicken reaches its safe temperature. Done when white in the center and the potatoes are easily pierced with a fork, 165°F.
Squeeze the lemon juice over the hot chicken and vegetables and toss once more to combine before serving.

Nutrition

Ingredients

Instructions

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