Mediterranean

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Sheet-pan roast chicken with broccolini, onion & tomatoes

11
Main Meals (Dinners)|Mediterranean
Servings
2
Prep   5 min
Cook   25 min
  • Red onion, 1 small, peeled, cut into rounds
  • Baby broccoli (broccolini), 2 cup(s), chopped
  • Red bell pepper, chopped, ⅔ cup(s)
  • Garlic, minced, 1 tsp(s)
  • Extra virgin olive oil, 4 tsp(s)
  • Paprika, 2 tsp(s), dried, smoked
  • Cumin, ground, 2 tsp(s)
  • Chicken breast, raw, 6 oz(s)
  • Tomatoes, canned, 14½ oz(s)
  • Parsley, fresh, 2 tbsp(s), chopped
  • Lemon, 1 medium, cut into wedges, to serve

Method

Preheat oven to 400°F.

Scatter the onion, broccolini, bell pepper and garlic in a roasting pan. Add 2 teaspoons of oil, 1 teaspoon of the paprika and 1 teaspoon of the cumin, gently toss to coat. Roast for 15 minutes, turning once.

Meanwhile, cut the chicken in half horizontally so you have thinner fillets. Brush both sides with remaining 2 teaspoons of oil. Combine the remaining 1 teaspoon of paprika and 1 teaspoon of cumin and sprinkle over both sides of the chicken, pressing with your fingertips.

Heat a non-stick skillet over medium-high heat. Add chicken, cook for 30 seconds each side, or until golden.

Remove vegetables from the oven. Stir in the canned tomatoes. Arrange chicken over the vegetables. Return to the oven, cook for 8 minutes until chicken is cooked through and reaches an internal temperature of 165°F. Sprinkle over the parsley. Serve with lemon wedges.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
3.8
F
Fruits
0.2
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
1.7
S
Sweets
0

Nutrition Facts

Calories299
Total Fat13 g
- Saturated Fat1.9 g
Cholesterol62.1 mg
Sodium285 mg
Total Carbohydrate22.6 g
- Dietary Fiber9.3 g
- Total Sugars10.4 g
-- Added Sugars0 g
Protein25.8 g
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