Slow Cooker Vegetable Minestrone Soup
A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.
Read MoreSheet Pan Lemon Pepper Chicken with Broccoli & Tomatoes
Drescription
This sheet-pan lemon-pepper chicken with broccoli and tomatoes offers a blend of vitamin-rich vegetables and lean protein with a healthy dose of fiber to fill your plate. Lemon pepper seasons the dish, adding brightness and spice.
Ingredients
- 8 cups broccoli florets
- 1 pint cherry tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground pepper
- 1 ½ pounds bone-in, skin-on chicken breasts
- 2 teaspoons salt-free lemon pepper seasoning
- ⅓ cup crumbled feta cheese
Directions
- Preheat oven to 425°F.
- Toss broccoli and tomatoes in a large bowl with 2 tablespoons oil, 1/4 teaspoon salt and pepper.
- Cut chicken breasts into 4 equal portions. Brush the chicken with the remaining 1 tablespoon oil and sprinkle with lemon pepper seasoning and the remaining 1/4 teaspoon salt. Place the chicken on one half of a rimmed baking sheet. Roast for 10 minutes. Remove from oven; carefully add the broccoli and tomatoes to the other side of the pan.
- Continue roasting, stirring the vegetables once halfway through, until an instant-read thermometer inserted in the thickest part of a breast without touching bone registers 165°F and the vegetables are tender, 15 to 18 minutes more.
- Sprinkle feta over the vegetables on the pan; stir to allow the feta to slightly melt. Serve the chicken and vegetables topped with the pan drippings.
