Sheet Pan Chicken and Potatoes

Name: Sheet Pan Chicken and Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 ounce chicken breast (boneless, skinless); 1 pound Yukon Gold potatoes (scrubbed, cut into 1-inch cubes); 1 tablespoon olive oil; 1 teaspoon Italian seasoning (dried); 0.5 teaspoon garlic powder; 0.25 teaspoon black pepper; 2 cup broccoli florets

Classic roasted boneless, skinless chicken breast with tender Yukon Gold potatoes, seasoned with herbs for a comforting and effortless meal.

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $2.95/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sodium
Low-Sugar
High-Protein
Paleo
Whole30
Low-Fat
Low-Saturated-Fat

Ingredients

12 ounce chicken breast (boneless, skinless)
1 pound Yukon Gold potatoes (scrubbed, cut into 1-inch cubes)
1 tablespoon olive oil
1 teaspoon Italian seasoning (dried)
0.5 teaspoon garlic powder
0.25 teaspoon black pepper
2 cup broccoli florets

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the Yukon Gold potatoes, 1/2 tablespoon of olive oil, 1/2 teaspoon of dried Italian seasoning, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of black pepper. Toss to coat evenly. Spread potatoes in a single layer on one side of the baking sheet.
Add the chicken breast to the same bowl. Add the remaining 1/2 tablespoon of olive oil, 1/2 teaspoon of dried Italian seasoning, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of black pepper. Toss to coat. Place chicken on the other side of the baking sheet.
Roast for 15 minutes. While chicken and potatoes roast, steam or microwave the broccoli florets until tender-crisp.
After 15 minutes, flip the chicken and potatoes. Return to the oven and continue roasting for another 10-15 minutes, or until chicken breast is cooked through (internal temperature 165°F) and potatoes are tender and golden brown. Serve hot with the steamed broccoli.

Notes

For best results, cut potatoes into uniform 1-inch pieces to ensure even cooking. The skin can be left on for added fiber and nutrients after a good scrub.

Nutrition (per serving)

Calories: 456
Protein: 45.1 g
Carbohydrates: 46.5 g
Fat: 11.6 g
Fiber: 7.5 g
Sodium: 102 mg
Saturated Fat: 1.8 g
Sugar: 3 g
Cholesterol: 120 mg