One-Pan Chicken Potato Broccoli

What you need

Ingredients

Measured for 4 servings.

• 680 gChicken Breast, raw
• 1200 gPotato
• 600 gBroccoli
• 240 gGreek Yogurt 2%
• 32 gOlive Oil
• 8 gPaprika

Make it

Method

1. 01

   Heat the oven to 210°C, cut the potatoes into 2 cm pieces and broccoli into florets, and portion the measured oil and paprika; keep the yogurt refrigerated.

2. 02

   Preheat the oven to 210°C. Cut the potatoes into 2 cm pieces, toss with most of the measured oil and spread them in a single layer; roast alone for 15 minutes because potatoes need a head start.

3. 03

   Cut the chicken into even bite-size pieces and toss with the remaining measured oil and paprika. Add the chicken and broccoli to the partly roasted potatoes in one layer; use a second tray if crowded.

4. 04

   Roast for about 15 minutes more, turning the vegetables once, until the potatoes are tender, the broccoli edges are lightly browned and the chicken reaches 74°C in its thickest piece.

5. 05

   Serve the measured yogurt cold alongside the hot chicken and vegetables; there is no lemon in this recipe.

6. 06

   Divide the tray contents into 4 equal servings, using the cooked weight if you want the nutrition calculation to track portions closely.

7. 07

   Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.