Baked Chicken with Broccoli & Carrots (Low Sodium)
Sheet-pan roasted chicken breast with broccoli and carrots tossed in olive oil, garlic, and lemon. Simple, balanced, and kidney-friendly.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 3 servings
- large pieces
- florets
- 200 gCarrot(more recipes)sticks
- minced
- juice only
Instructions
- 1
Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- 2
In a bowl, toss chicken, broccoli, and carrots with olive oil, garlic, lemon juice, pepper, and a pinch of salt.
- 3
Spread evenly on the pan. Roast 22-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- 4
Rest 5 minutes and serve with pan juices.
Nutrition Facts
Per 3 servings
Dietary Information
Good For
Shopping List
7 items for 3 servings
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Baked Chicken with Broccoli & Carrots (Low Sodium)
Sheet-pan roasted chicken breast with broccoli and carrots tossed in olive oil, garlic, and lemon. Simple, balanced, and kidney-friendly.
Ingredients
- •450 g Chicken Breast (large pieces)
- •260 g Broccoli (florets)
- •200 g Carrot (sticks)
- •18 g Extra Virgin Olive Oil
- •6 g Garlic (minced)
- •16 g Lemon (juice only)
- •0.5 g Black Pepper (Ground)
Instructions
- 1Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- 2In a bowl, toss chicken, broccoli, and carrots with olive oil, garlic, lemon juice, pepper, and a pinch of salt.
- 3Spread evenly on the pan. Roast 22-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- 4Rest 5 minutes and serve with pan juices.
Nutrition per Serving
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