Roast Chicken Breast with Potatoes and Greens
A dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 727 kcal, 60g protein, 78g carbs, 20g fat and 13g fibre per serving (approximate)
- About 40 minutes, preparation and cooking
- Estimated cost £2.75–£2.89 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 225g chicken breast
- 250g white potatoes
- 2 medium carrots
- ½ small head of broccoli (about 150g)
- 1 tbsp olive oil
- 3 garlic cloves
Method
- Heat the oven to 200°C (180°C fan).
- Cut the white potatoes and carrots into even pieces, toss with the olive oil and crushed garlic, and roast for 35-40 minutes, turning halfway.
- Add the chicken breast to the tray for the last 20-25 minutes, until cooked through.
- Meanwhile, steam or boil the broccoli for 4-5 minutes, then serve everything together.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
Similar dinner recipes
- Lean Beef and Sweet Potato Stew – 731 kcal, 56g protein
- Lean Beef Stir-Fry with Brown Rice and Frozen Veg – 737 kcal, 58g protein
- Turkey Mince Bolognese with Wholemeal Pasta – 738 kcal, 60g protein
- Chicken Fajita Bowl with Brown Rice – 704 kcal, 59g protein