Sheet Pan Dijon Chicken Thighs & Broccoli
by Tanvi Parikh
Macros
- Total calories
- 254
- Protein
- 27 g
- Carbs
- 9 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 2 g
- Cholesterol
- 113 mg
- Sodium
- 187 mg
- Potassium
- 722 mg
- Vitamin A
- 879 IU
- Vitamin C
- 122 mg
- Calcium
- 73 mg
- Iron
- 2 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.7 µg
- Magnesium
- 56 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 120 g Chicken Thighs (boneless, skinless)
- 1½ tsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- ½ tsp Dijon Mustard
- 1½ cup Broccoli (150g of florets, chopped)
Steps
Preheat the oven to 425°F (220°C) and line a baking sheet(s) with parchment paper.
In a large bowl, combine the chicken with half the oil, salt, pepper, and dijon mustard. Transfer to the prepared baking sheet and bake for 20 minutes.
Remove the baking sheet and add the broccoli. Toss with the remaining oil. Return to the oven and bake for 12 to 15 minutes longer, until cooked through.
Divide evenly between plates. Season with additional salt and pepper if needed. Enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is about three cups.
- More Flavor: Add maple syrup and/or honey to the chicken.