Total Time: 1 hour
- 1 pound red potatoes, cut into wedges
- 2 Tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 pound boneless, skinless chicken breasts, but into 1-inch cubes
- 1 head broccoli, cut into large florets
- 1/2 cup maple syrup
- 3 Tbsp lemon juice
- 1 Tbsp Dijon mustard
Preheat oven to 400 F.
Line a baking sheet with foil and lightly spray with nonstick cooking spray. Toss potatoes with 1 tablespoon oil, salt, pepper and garlic powder. Spread out on baking sheet and bake for 15 to 20 minutes.
Meanwhile, place chicken and broccoli in a large bowl.
In a smaller bowl, combine maple syrup, lemon juice, Dijon mustard and remaining oil.
Coat chicken and broccoli with dressing mixture.
Remove sheet pan from oven and add chicken and broccoli to the pan.
Continue to roast for 20 to 30 minutes, or until broccoli is well browned and chicken is cooked thoroughly.
370 calories; 11 g fat; 2 g saturated fat; 500 mg sodium; 28 g carbohydrate; 3 g fiber; 39 g protein