Prep Time:
Cook Time: 45 minutes
Serves: 4
Level of Difficulty: Moderate
Ingredients:
4 Tbsp. olive oil, divided*
2 Tbsp. honey
1 Tbsp. Dijon mustard
4 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
Salt and ground black pepper, pinch to taste (optional)
1 lb. baby red potatoes, halved
4 boneless, skinless chicken breasts
2 lb. broccoli florets
Instructions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together 3 Tbsp. olive oil*, garlic, honey, Dijon mustard, oregano and basil. Add chicken into the bowl of marinade to coat.
On the baking sheet, add potatoes, 1 Tbsp. olive oil, a pinch of salt and pepper. Next, add chicken to the baking sheet.
Roast chicken and potatoes for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Stir in broccoli during the last 10 minutes of cooking time.
Nutrional Info:
Calories: 470
Sodium: 190mg
Total Carbohydrate: 30g
Dietary Fiber: 3g
Protein: 45.6g