One Pan Chicken, Broccoli, and Cherry Tomatoes

  • Serving Size4

    Ingredients

    • 16 oz of boneless skinless chicken breasts or thighs
    • 1 pint of cherry tomatoes, sliced in half
    • 24 oz broccoli florets
    • 3 T approved oil divided
    • 1 T butter melted, Kerrygold
    • 1 T Dijon mustard
    • 3 garlic cloves, minced
    • 1/2 tsp dried oregano
    • 1/2 tsp dried basil
    • Garlic powder, to taste
    • Salt and pepper, to taste
    • Approved oil

    Directions

    1

    Preheat oven to 400 F. Line a baking sheet with parchment paper.

    2

    Whisk together 2 T approved oil, melted butter, mustard, garlic, oregano, basil, and a dash of salt and pepper in a small bowl. Set aside.

    3

    Reserve 1/3 cup of the mustard garlic sauce for later to use on broccoli and tomatoes.

    4

    Lay your chicken on a sheet pan and brush both sides with the remaining mustard garlic sauce.

    5

    Bake in the oven for 30 minutes.

    6

    While the chicken is baking, mix 1 T of approved oil with the 1/3 cup of the mustard garlic sauce and toss to lightly coat the broccoli.

    7

    Remove the chicken after 30 minutes and pour the broccoli and tomatoes on the same pan.

    8

    Bake for an additional 15 minutes or until the chicken is no longer pink.

    9

    After 15 minutes, turn the oven to broil and broil for 3 to 4 minutes.

    Recipe adapted from: everydaymadefresh.com

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