Ingredients
- Chicken Breast: 1 pound
- Broccoli Florets: 1 cup
- Olive Oil: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Lemon Juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Cut chicken breasts into 1-inch cubes. In a bowl, toss the chicken with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper.
- Step 3: Spread the broccoli florets on the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil, salt, and pepper.
- Step 4: Arrange the chicken cubes and broccoli florets in a single layer on the baking sheet.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
- Step 6: Squeeze lemon juice over the chicken and broccoli before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat to keep the chicken moist and the broccoli crisp.
- Serve this dish alongside a dollop of Greek yogurt or a sprinkle of red pepper flakes for added flavor.
- Chef's tip: Don't overcrowd the baking sheet to ensure even cooking and crispy broccoli!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American