Garlic Chicken, Potatoes & Broccoli

Ingredients

• Chicken breast200 g
• Potatoes300 g
• Broccoli150 g
• Extra virgin olive oil11 g
• Garlic8 g

Method

1. 1Roast the quartered potatoesRoast quartered potatoes with olive oil for 30 minutes.
2. 2Add the garlic-rubbed chickenAdd garlic-rubbed chicken to the tray for the last 18 minutes.
3. 3Steam broccoli and spoon over the juicesSteam broccoli and spoon the tray juices over everything.

Why this recipe works

The potatoes go into the oven first and the garlic-rubbed chicken joins them for the final stretch, so both come out at the same time without either drying. Spooning the tray juices back over at the end is what ties the plate together and saves making a sauce. One tray, three components and no technique — a straightforward dinner that also scales to feed a table.

Prep, storage & reheating

• Quarter the potatoes to a similar size and toss them in the olive oil before roasting, so the cut faces crisp evenly.
• Rub the garlic directly onto the chicken rather than scattering it on the tray, where it would scorch over the full roasting time.

Cool leftovers promptly and refrigerate them covered. Reheat once, in a hot oven rather than a microwave if you want the potatoes to recover any texture, and make sure the chicken is piping hot all the way through before serving. Steamed broccoli is better cooked fresh than reheated.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

Related recipes

• Chicken & Rice Power Bowl65g protein · 25 min
• Turkey Meatballs & Roast Potatoes58g protein · 40 min
• Lean Beef & Sweet Potato Hash49g protein · 30 min