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–+ servings

Roast Chicken and Broccoli

This simple and protein-rich roast chicken and broccoli pairs perfectly with creamy scrambled eggs for a nutritious and quick meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 piece chicken breast (about 150–200 g) If large, halve or butterfly for even cooking.
  • 300 g broccoli, cut into florets Ensure florets are similar in size for even cooking.
  • 4 pieces eggs For a richer scramble, consider adding cream or milk.
  • 7 g salt (about 1 1/4 teaspoons) Adjust according to taste.
  • to taste black pepper Use as preferred.
  • as needed tbsp olive oil, for coating Extra-virgin olive oil adds flavor.

Method
 

Preparation
  1. Preheat the oven to 200°C (400°F) and place a rack in the middle.
  2. Pat the chicken breast dry with paper towels. Rub both sides with a little olive oil and sprinkle with salt and black pepper.
  3. Toss the broccoli florets with a tablespoon of olive oil, a pinch of salt, and a little black pepper.
Roasting
  1. Spread the chicken and broccoli in a single layer on a baking sheet, leaving space for the broccoli to char.
  2. Roast for 20 to 25 minutes until the internal temperature of the chicken reaches 74°C (165°F) and the broccoli is tender and charred.
Scrambled Eggs
  1. While the chicken and broccoli roast, whisk the eggs in a bowl until blended.
  2. Heat a nonstick pan over medium-low with a little olive oil. Pour in the eggs and stir gently and continuously to form soft, creamy curds.
  3. Remove from heat just before fully set; residual heat will finish cooking.
Serving
  1. Let the chicken rest for 3–5 minutes after roasting. Slice it against the grain and serve alongside the roasted broccoli and scrambled eggs.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 15gProtein: 40gFat: 15gSaturated Fat: 3gSodium: 700mgFiber: 4gSugar: 2g

Notes

For best results, store leftovers properly and reheat to an internal temperature of 74°C (165°F). Options for variations include adding different vegetables or swapping chicken for tofu.

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