Roasted Broccoli Parmesan Chicke

Name: Roasted Broccoli Parmesan Chicke
Cuisine: European, Italian, Mediterranean
Ingredients: 28 oz raw boneless, skinless chicken breast; 1 medium bunch (about 20 oz) broccoli with stems; 4 cloves garlic, peeled and smashed; 1/2 teaspoon kosher salt; 2 teaspoons olive oil; 2 1/2 cups Rao’s Tomato Basil sauce; 1 cup shredded low-fat mozzarella cheese

6 steps

Serves 4 Per Serving: 1 Leaner protein, 3 vegetables, 1 1/2 condiments, 1 fat

Updated at: Thu, 17 Aug 2023 08:50:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories441.7 kcal (22%)

Total Fat16.3 g (23%)

Carbs16.6 g (6%)

Sugars7 g (8%)

Protein55.4 g (111%)

Sodium1019.5 mg (51%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

28 ozboneless skinless chicken breast

raw

1 bunchbroccoli

medium, with stems

4 clovesgarlic

peeled, and smashed

½ teaspoonkosher salt

2 teaspoonsolive oil

2 ½ cupsTomato Basil sauce

1 cupshredded low-fat mozzarella cheese

Instructions

Step 1

Preheat oven to 450.

Step 2

Dice chicken and cook until pink is gone. (Don’t overcook chicken and keep chicken warm but don’t let it dry out.)

Step 3

Trim about 1 inch off broccoli stems and discard. Slice the broccoli stalks in half lengthwise.

Step 4

Place the broccoli and the garlic cloves on a 9X13 inch baking pan and spray both sides of the broccoli florets and stems with olive oil.

Step 5

Season both sides with salt and roast cut side up about 10 minutes, until the broccoli is browned on the bottom. Turn the broccoli and garlic and roast an additional 10 minutes until tender and browned and crisp.

Step 6

Add chicken, top with marinara sauce and mozzarella. Return to the oven and bake until hot and the cheese is melted, about 10 minutes.