Roasted Chicken, Potatoes and Broccoli with Yogurt Sauce
Oven-roasted chicken breast, russet potatoes, and broccoli finished with a cool garlic-yogurt sauce.
- Calories
- 700
- Protein
- 53g
- Carbs
- 67g
- Fat
- 23g
Per serving
Ingredients
For 4 servings · 50 min total
- boneless skinless chicken breastpatted dry24 oz
- russet potatocut into 1-inch cubes2 lb
- frozen broccoli florets16 oz
- red onioncut into wedges1/2 lb
- garlic cloveminced2
- plain greek yogurt1 cup
- cooking oil4 tbsp
- italian seasoning2 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Cut the potato into 1-inch cubes and cut the red onion into wedges. Mince the garlic. Do not rinse the chicken. Wash the cutting board, knife, and your hands with soap and water before touching anything else.
- Pat the chicken dry, then season it on all sides with salt, pepper, and Italian seasoning. Toss the potato and onion with half the oil, salt, and pepper.
- Heat the oven to 425F. Spread the potato and onion on a baking sheet and roast for 20-25 minutes, until the potatoes are beginning to brown and feel nearly fork-tender.
- Toss the broccoli with the remaining oil and add it to the baking sheet. Nestle the chicken among the vegetables and roast for 12-16 minutes, until the broccoli is crisp-tender and the thickest part of the chicken reads 165°F (74°C) on an instant-read thermometer.
- Stir the yogurt, garlic, a pinch of salt, and a pinch of pepper together. Let the chicken rest for at least 3 minutes, then slice and serve with the vegetables and yogurt sauce.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.