"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

One- Pan Roasted Chicken and Broccoli Recipe

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This recipe for One- Pan Roasted Chicken and Broccoli, by , is from 2015-2016 MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Megan Galle

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds broccoli, cut into bite-size florets
2 tablespoons olive oil
1 tablespoon low-sodium chicken broth or water
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/4 teaspoons finely grated lemon zest (from 1 large lemon)
Lemon wedges for serving

Directions:
Directions:
Preheat oven to 425 degrees. On a large rimmed baking sheet, combine the broccoli with 1 tablespoon of the oil, the broth or water, half of the garlic, the cumin, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and the chili powder. Toss to coat, and then spread the broccoli out into a single layer. Roast for 10 minutes. Meanwhile, in a large bowl, combine the chicken, remaining 1 tablespoon oil, remaining garlic, the lemon zest, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Toss to coat.



Remove the baking sheet from the oven, add the chicken and toss together with the broccoli. Return the sheet to the oven and roast, tossing once halfway through the cooking time, until the chicken is cooked through and the broccoli is tender and golden around the edges, 8 to 10 minutes. Serve with the lemon wedges, or squeeze the lemon juice all over the chicken and the broccoli just before serving. Makes 4 servings.

 

 

 

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