High Protein Sheet Pan Chicken, Potatoes and Broccoli
Chicken, potatoes and broccoli with a mild garlic-paprika seasoning. A simple family dinner using everyday ingredients.
Equipment
- 2 large rimmed sheet pans plus a mixing bowl and instant-read thermometer
Ingredients
- 1 1/2 lb boneless skinless chicken breast cut into 1-inch pieces
- 1 1/2 lb potatoes scrubbed and cut into 1/2-inch cubes
- 1 lb broccoli florets cut into bite-size pieces and dried well
- 2 Tbsp olive oil divided
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp table salt divided
- 1/2 tsp ground black pepper
Instructions
- Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Set out two large rimmed sheet pans. Mix the paprika, garlic powder and black pepper in a small bowl.
- Toss the potatoes with 1 tablespoon of the oil, half the spice mix and 1/2 teaspoon salt. Spread on one pan in a single layer. Roast for 20 minutes.
- While the potatoes roast, pat the chicken dry. In a clean large bowl, toss the chicken and broccoli together with the remaining 1 tablespoon oil, remaining spice mix and remaining 1/2 teaspoon salt until evenly coated. Spread on the second pan in a single layer without piling up. Wash hands, the bowl and utensils after contact with raw chicken.
- After the potatoes have roasted for 20 minutes, stir them and return them to the oven. Add the chicken-and-broccoli pan to the other rack. Roast both pans for 18–22 minutes more, switching rack positions halfway through. Check the largest chicken pieces with an instant-read thermometer: they must reach 165°F (74°C). The potatoes should be fork-tender and the broccoli browned at the edges. Cook longer as needed; remove any finished food with clean utensils while the rest finishes.
- Divide the chicken, potatoes and broccoli evenly among four plates. Each serving is one-quarter of the full recipe.
Notes
One serving is one-quarter of the chicken, potatoes and broccoli. Use two large pans so the food can roast in a single layer. Allow about 38–42 minutes of roasting; preheating is extra. Chicken must reach 165°F. Refrigerate within 2 hours (1 hour above 90°F), use within 3–4 days, and reheat to 165°F. Nutrition is estimated and varies with ingredients and portion sizes.