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
Preheat oven to 400 F. Line a baking sheet with parchment paper.
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.
Reserve 1/3 cup of the mustard garlic sauce for later to use on broccoli and tomatoes.
Lay your chicken on a sheet pan and brush both sides with the remaining mustard garlic sauce.
Bake in the oven for 30 minutes.
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.
Remove the chicken after 30 minutes and pour the broccoli and tomatoes on the same pan.
Bake for an additional 15 minutes or until the chicken is no longer pink.
After 15 minutes, turn the oven to broil and broil for 3 to 4 minutes.
Recipe adapted from: everydaymadefresh.com
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