Sheet-Pan Chicken, Potatoes & Broccoli
Ingredient allergen flags: No major allergens in the base recipe. Check labels.
Check actual labels and cross-contact. Allergen guidance and swaps
Two uncrowded trays make a complete dinner with familiar ingredients.
Ingredients
- 2 lb (900 g) raw boneless chicken breast
- 2 lb (900 g) potatoes, cut 3/4 inch
- 1 1/2 lb (680 g) frozen broccoli
- 2 Tbsp (27 g) olive oil
- 1 tsp (3.1 g) garlic powder
- 1/2 tsp (1 g) black pepper
Method
- Heat oven to 425°F. Use two trays: put potatoes on one and chicken on the other. Divide oil and seasonings between them. Season with salt and pepper to taste.
- Roast 20 minutes. Add broccoli to the potato tray; roast 15-20 minutes more.
- Check chicken reaches 165°F in the thickest part and potatoes are tender. Rest chicken 5 minutes, then portion equally.
Ingredient substitutions
Use carrots instead of broccoli if preferred; cook until tender.
Allergy / dietary substitutions
Check plain-chicken and seasoning labels.
Training-day additions
Add bread, extra potatoes or milk.
Store / pack
Refrigerate promptly in shallow covered containers; use within 3 days. Pack cold with two ice sources. See kitchen safety on Keep good food safe.
Approximate nutrition / serving
370 kcal · Protein 40 g · Carbohydrate 32 g · Fat 9 g
Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.
Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.
Safety: food-safety basics · Allergies: allergen guidance · nutrition method.
How the nutrition estimates are made
Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.
One ingredient, one weighed amount
The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.
The calculation
For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.
What can change the result
Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.
What the estimate does not claim
Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.
Sources and ingredient records
- F1: USDA FSIS: Leftovers and Food Safety
- F4: USDA FSIS: Keeping Bag Lunches Safe
- F5: FoodSafety.gov: Safe Minimum Internal Temperatures
- D1: USDA: FoodData Central / SR Legacy
- A1: FDA: Food Allergies / Nine Major Allergens
- A2: FARE: Substitutes for Common Allergens
- A3: FARE: Avoiding Cross-Contact
- A4: FDA: Allergen Guidance FAQ / Coconut
- 2 lb (900 g) raw boneless chicken breast — USDA SR Legacy FDC 171077; 900 edible g
- 2 lb (900 g) potatoes, cut 3/4 inch — USDA SR Legacy FDC 170026; 900 edible g
- 1 1/2 lb (680 g) frozen broccoli — USDA SR Legacy FDC 169968; 680 edible g
- 2 Tbsp (27 g) olive oil — USDA SR Legacy FDC 171413; 27 edible g
- 1 tsp (3.1 g) garlic powder — USDA SR Legacy FDC 171325; 3.1 edible g
- 1/2 tsp (1 g) black pepper — USDA SR Legacy FDC 170931; 1 edible g
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