Citrus-Glazed Chicken Breast with Roasted Broccoli

Name: Citrus-Glazed Chicken Breast with Roasted Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound chicken breast (boneless, skinless, halved horizontally into cutlets); 1 pound baby red potatoes (quartered); 6 cup broccoli florets (cut bite-size); 1 tablespoon olive oil; 0.25 cup orange juice; 2 tablespoon reduced-sodium soy sauce; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 0.5 teaspoon black pepper

Pan-seared chicken cutlets glazed in a tangy orange-garlic reduction, served alongside roasted baby potatoes and crisp broccoli florets.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $3.30/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Fat
Low-Saturated-Fat
Low-Sugar
Low-Calorie
Low-Carb

Ingredients

2 pound chicken breast (boneless, skinless, halved horizontally into cutlets)
1 pound baby red potatoes (quartered)
6 cup broccoli florets (cut bite-size)
1 tablespoon olive oil
0.25 cup orange juice
2 tablespoon reduced-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 400°F. Toss quartered baby red potatoes and broccoli florets on a baking sheet with 1/2 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Roast for 22 to 25 minutes until potatoes are tender and broccoli edges are nicely charred.
Season chicken breast cutlets on both sides with garlic powder, smoked paprika, the remaining 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 4 to 5 minutes per side until deeply browned and cooked through to 165°F.
Pour orange juice and reduced-sodium soy sauce into the skillet, spooning the simmering glaze over the chicken cutlets for 2 minutes until reduced and syrupy.
Plate the glazed chicken cutlets alongside the roasted potatoes and broccoli, spooning any extra pan reduction over top.

Notes

Chicken and roasted vegetables can be stored together in airtight containers and reheated without sacrificing texture.

Nutrition (per serving)

Calories: 351
Protein: 54.8 g
Carbohydrates: 11.1 g
Fat: 9.5 g
Fiber: 6.2 g
Sodium: 1021 mg
Saturated Fat: 1.5 g
Sugar: 3.3 g
Cholesterol: 160 mg