Chicken, Carrots & Broccolini
by Tanvi Parikh
Macros
- Total calories
- 363
- Protein
- 27 g
- Carbs
- 11 g
- Fat
- 11 g
- Fiber
- 5 g
- Sugar
- 4 g
- Cholesterol
- 82 mg
- Sodium
- 101 mg
- Potassium
- 882 mg
- Vitamin A
- 12168 IU
- Vitamin C
- 37 mg
- Calcium
- 145 mg
- Iron
- 1 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.2 µg
- Magnesium
- 60 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 113 g Broccolini (trimmed)
- 1 Carrot (large, sliced into rounds)
- 1½ tsp Extra Virgin Olive Oil
- 113 g Chicken Breast (boneless, skinless)
Steps
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Place the broccolini and carrots on the baking sheet and drizzle with olive oil. Toss well to coat. Place in the oven, and bake for 15 to 20 minutes, or until veggies are tender.
Meanwhile, bring a pot of salted water to a boil, then reduce to a gentle simmer. Add the chicken breasts and cover. Let simmer for 15 to 20 minutes, or until chicken is cooked through.
Remove the chicken and shred into pieces using two forks.
Remove the pan from the oven, and divide the shredded chicken and veggies between plates. Add your seasonings of choice, and enjoy!
Tips
- No Broccolini: Use regular broccoli or cauliflower instead.