Sheet Pan Spanish Chicken
Steamed Broccoli with Lemon
Ingredients
- 4 bone-in, skin-on chicken thighs
- ½ lb Yukon Gold potatoes, cut into large chunks
- 2 tsp olive oil
- 1 tsp paprika
- ½ tsp pepper
- ⅛ tsp salt
- ⅓ cup pitted green olives
- 1 red onion, cut into wedges
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Toss together chicken, potatoes, oil, paprika, pepper, and salt. Transfer to a rimmed baking sheet, arranging chicken pieces on top. Surround with olives, onion, and lemon.
- Bake 35 to 45 minutes or until chicken is done. Remove chicken skin before serving.
Side Dish Ingredients
- 2 cups broccoli florets
- 1 tsp olive oil
- 1 tsp fresh lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Arrange broccoli in a steamer basket over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender.
- Toss with oil, lemon juice, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
374
|
40
|
414
|
| Fat (g) | 15 | 2.5 | 17.5 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 30 | 4 | 34 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 731 | 210 | 941 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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