There’s something about the garlic with lemon that tastes buttery without any butter. Love how light this one is. It makes for easy leftovers to throw in salads, egg scrambles, or with any protein for a quick balanced meal. I usually allow veggies to cook completely before storing in the fridge so they aren’t soggy.
Makes 7-8 servings
INGREDIENTS:
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2 - 12 oz bag of chopped broccoli florets (or 3 heads, chopped)
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1 tsp garlic powder (or 1 clove, minced or 1/2 tsp everything but the bagel seasoning)
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1/2 tsp salt (if not using EBTB seasoning)
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1 lemon, juiced
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3 - 4 chicken breasts, chopped into 1 inch pieces (about 3 lbs)
STEPS:
1) Place chopped broccoli in a single layer on a lined sheet pan.
2) Spray broccoli with olive oil or avocado oil and season with spices.
3) Bake at 400° for 20-25 minutes. Remove from oven and add lemon juice evenly over the cooked broccoli. Make sure chicken is cooked through.
NOURISHEMENT BREAKDOWN:
Per Serving: 1 cup broccoli, 5-6 chicken pieces, 1/4 cup ranch, 1/4 cup feta crumbles
PROTEIN: chicken
FAT: feta
FIBER: broccoli
CARB/STARCH: none
240 cal / 8g fat / 9g carb / 2g fiber / 33g protein