ONE PAN DINNER: CHICKEN, BROCCOLINI & CARROTS RECIPE
As a mom of three, I need healthy, good-for-you ingredients that are going to satisfy different taste buds and provide us the energy and nutrients we need. I love pan suppers because they require so little prep but deliver so much taste and filling protein. This easy recipe will become your favorite and you can switch out the protein and veggies to create new dishes.
INGREDIENTS: Serves 4
2 lbs organic boneless, skinless chicken breasts
2 lemons, thinly sliced
4 tablespoons extra-virgin olive oil
1 bunch of organic broccolini, cleaned and ends trimmed, cut lengthwise in half
1 small bundle organic long carrots, cleaned and ends trimmed
1 bunch organic fresh flat-leaf parsley, chopped
Organic black pepper to taste
¼ teaspoon chili flakes (optional)
PREP: 30 minutes
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, toss together the chicken, lemon slices, 2 tablespoons of olive oil, chopped parsley and chili flakes (optional). Spread this mixture over the baking sheet and roast for about 10 minutes.
While the chicken is roasting, in a separate large bowl, toss together the broccolini, carrots and remaining olive oil.
Add this veggie mixture to the baking sheet with the chicken mixture. Give it a quick toss to combine the flavors.
Bake for an additional 10 minutes or until the broccolini is crispy. Make sure your chicken is fully cooked.
Serve immediately and enjoy!
