Servings: 4 people
Calories: 342kcal
Ingredients
- 2 chicken breasts
- 12 ounces broccoli florets
- 4 tablespoons olive oil
- 4 cloves garlic pressed
- 1 tablespoon Italian seasoning
- 1/2 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat the oven to 425 and line a sheet pan with foil and spray it with nonstick spray.
- Trim the excess fat off the chicken and cut the breasts into roughly inch sized pieces.
- Cut the broccoli into roughly equal sized pieces and remove the big pieces of stems.
- Add the chicken pieces and cut broccoli to a large bowl. Add the olive oil, seasonings, and cheese. Toss to coat.
- Spread the chicken and broccoli evenly out onto the prepared sheet pan. Bake the chicken and broccoli for 20-22 minutes at 425 or until the chicken is lightly golden.
- Serve and enjoy!
Notes
Make sure not to skip the nonstick spray on the foil so the chicken doesn't stick.
Feel free to change the spices to suit your tastes.
If you like, serve it with fresh lemon wedges for extra flavor.
Store leftovers in an airtight container in the fridge for 3 days.
Nutrition
Serving: 4g | Calories: 342kcal | Carbohydrates: 9g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 506mg | Potassium: 742mg | Fiber: 3g | Sugar: 2g | Vitamin A: 684IU | Vitamin C: 78mg | Calcium: 221mg | Iron: 2mg
Tried this recipe?Let us know how it was!