Roasted Chicken Plate with Baby Potatoes, Carrots & Charred Broccolini

A balanced, hearty dish featuring tender sliced chicken breast, golden roasted root veggies, and flavorful garlicky broccolini. Simple ingredients, big flavor!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Chicken

1 chicken breast

1 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp Italian seasoning

Salt & black pepper

For the Potatoes & Carrots

1 cup baby potatoes, halved

1 cup carrots (baby or chopped whole carrots)

1 tbsp olive oil

Salt & pepper

½ tsp paprika

½ tsp dried thyme

For the Broccolini

1 bunch broccolini

1 tbsp olive oil

1 garlic clove, minced

Salt & pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Roast the potatoes & carrots
Preheat oven to 200°C (400°F).
Toss potatoes and carrots with olive oil, paprika, thyme, salt, and pepper.
Roast 25–30 minutes, flipping halfway, until golden and tender.

Cook the chicken
Season chicken with all the spices.
Heat a skillet with olive oil and sear chicken 5–6 minutes per side, depending on thickness.
Let rest, then slice.

Sauté the broccolini
Heat oil in a pan. Add broccolini and cook 5–7 minutes until bright green and lightly charred.
Add garlic near the end, season with salt and pepper.

Assemble the plate
Add roasted veggies, sliced chicken, and charred broccolini to a plate.
Drizzle any chicken pan juices on top for extra flavor.

Prep Time: 10 min
Cook Time: 25–30 min
Total Time: 35–40 min
Kcal: ~620 per plate
Servings: 1