Ingredients
8 cups broccoli florets
1 pint cherry tomatoes
3 tbs extra-virgin olive oil, divided
½ tsp kosher salt, divided
¼ tsp ground pepper
1 ½ pounds bone-in, skin-on chicken breasts
2 tsp salt-free lemon pepper seasoning
⅓ cup crumbled feta cheese
Nutrition Profile
Nutrition Facts
Per serving: Serving Size 3 oz. chicken & 1 1/2 cups vegetables 312 calories; total carbohydrate 13g; dietary fiber 4g; total sugars 5g; protein 31g; total fat 17g; saturated fat 4g; cholesterol 79mg; vitamin a 4951iu; vitamin c 143mg; vitamin d 6iu; vitamin e 2mg; folate 119mcg; vitamin k 7mcg; sodium 456mg; calcium 150mg; iron 2mg; magnesium 69mg; potassium 872mg; zinc 2mg; vitamin b12 1mcg
Directions
Step 1
Preheat oven to 425°F.
Step 2
Toss broccoli and tomatoes in a large bowl with 2 tablespoons oil, 1/4 teaspoon salt and pepper.
Step 3
Cut chicken breasts into 4 equal portions. Brush the chicken with the remaining 1 tablespoon oil and sprinkle with lemon pepper seasoning and the remaining 1/4 teaspoon salt. Place the chicken on one half of a rimmed baking sheet. Roast for 10 minutes. Remove from oven; carefully add the broccoli and tomatoes to the other side of the pan.
Step 4
Continue roasting, stirring the vegetables once halfway through, until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 165°F and the vegetables are tender, 15 to 18 minutes more.
Step 5
Sprinkle feta over the vegetables on the pan; stir to allow the feta to slightly melt. Serve the chicken and vegetablestopped with the pan drippings
