2 Serves
44 Mins
47 g
63 g
28 g
Preheat your oven to 220°C. Wash and dry the potatoes, then cut them into 1/2-inch wedges. Place them on a baking sheet, drizzle with cooking oil, and season with salt and pepper. Roast on the top rack for 5 minutes.
Ingredients, vitamins, and health benefits
Potatoes
Cooking Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin E
4 mg / 15 mgVitamin K
61 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
131 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
2004 mg / 4,700 mgSodium
254 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
6 g / 28 gSugar
15 g / 50 gSaturated Fat
8 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
While the potatoes roast, cut the broccoli into bite-size florets and finely chop the garlic. In a microwave-safe bowl, combine olive oil and half of the chopped garlic. Microwave for 30 seconds until the garlic is fragrant and sizzling.
Remove the baking sheet from the oven, add the broccoli to the empty side, and toss the vegetables with the prepared garlic oil, salt, and pepper. Continue roasting for 15 to 20 minutes until the potatoes and broccoli are golden brown and crispy.
Pat the chicken breasts dry with paper towels and season thoroughly with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Sear the chicken until browned and cooked through, approximately 5 to 6 minutes per side. Remove from the pan and let rest.
Using the same pan, add a little more oil and the remaining garlic, cooking for 30 seconds. Stir in the balsamic vinegar, honey, beef stock concentrate, and water. Simmer for 2 to 3 minutes until the sauce thickens into a glossy glaze. Remove from heat and whisk in the butter, seasoning with salt and pepper to taste.
Return the cooked chicken to the pan to coat it thoroughly in the glaze. Serve the chicken alongside the roasted broccoli and potatoes, drizzling any remaining sauce over the top.
Salt And Pepper
Broccoli
Garlic Cloves
Olive Oil
Boneless Skinless Chicken Breast
Balsamic Vinegar
Honey
Beef Stock Concentrate
Water
Butter
Vitamin A
32 µg / 900 µgVitamin C
71 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
4 mg / 15 mgVitamin K
61 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
131 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
2004 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
15 g / 50 gSaturated Fat
8 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
4
g42
g16
g
AmericanZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
46 µg / 55 µgAlcohol
0 g