Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 lb baby red or Yukon gold potatoes, halved
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 1/2 medium red onion, quartered
- 1 1/2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with 1/2 tablespoon olive oil, apple cider vinegar, and salt. Spread on a baking sheet and roast for 15 minutes.
- In a bowl, combine chicken, broccoli, bell pepper, and onion. Toss with remaining olive oil, garlic powder, thyme, paprika, salt, and pepper.
- Remove potatoes from oven, push to one side, and add chicken and vegetables.
- Return to oven and roast for 15–18 minutes until chicken is cooked through and vegetables are tender.
- Optional: Broil for 2 minutes at the end for extra crispiness.
- Remove from oven, drizzle with lemon juice, and serve in bowls.
Notes
- Do not overcrowd the pan to ensure proper roasting.
- Cut chicken evenly to prevent overcooking.
- Great for meal prep and reheats well in an air fryer.
- Swap potatoes with radishes for a lower-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340 kcal
- Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 32 g