Sheet Pan Salt and Vinegar Chicken and Broccoli

Name: Sheet Pan Salt and Vinegar Chicken and Broccoli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5 servings
Ingredients: 1.75 to 2 pounds boneless skinless chicken breast; 4 cups broccoli florets; 6 tablespoons olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons apple cider vinegar; 1 heaping teaspoon dried dill; ¾ teaspoon garlic powder; ½ teaspoon granulated sugar; freshly grated Parmesan cheese

User Reviews

4.6

33 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
5 servings
Calories
360 kcal
Course
Lunch
Cuisine
International

Sheet Pan Salt and Vinegar Chicken and Broccoli

Jade Rice

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🍗🥦🙌 If you like salt and vinegar chips, you’ll LOVE this EASY chicken recipe with the same flavor profile that’s ready in 15 minutes! Juicy chicken, crisp-tender broccoli, and a PERFECT salt and vinegary tang!

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Ingredients

Servings

1.75 to 2 pounds boneless skinless chicken breast diced into bite-sized pieces
4 cups broccoli florets diced into large-ish bite-sized pieces
6 tablespoons olive oil divided
Kosher salt and freshly ground black pepper to taste
3 tablespoons apple cider vinegar
1 heaping teaspoon dried dill
¾ teaspoon garlic powder
½ teaspoon granulated sugar optional and to taste
freshly grated Parmesan cheese optional for garnishing

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Instructions

Preheat oven to 475F (use convection if you have it), line a half-sheet pan with aluminum foil for easier cleanup if desired, add the chicken, broccoli (see Note 1 below about really crisp broccoli), evenly drizzle with 3 tablespoons olive oil, and season generously with salt and pepper, and toss with your hands to evenly coat, and roast for 8 minutes.
While chicken and broccoli roasts, to a small bowl, add the remaining 3 tablespoons olive oil, apple cider vinegar, dill, garlic, optional sugar, and stir to combine.
After 8 minutes, remove the sheet pan from the oven, flip the chicken and broccoli to ensure even cooking, and evenly spoon the vinegar mixture over the top.
Return pan to the oven and roast for an additional 7 minutes, or until chicken is cooked through and broccoli is crisp-tender. This is a very hot oven and because all ovens, climate, pans, and the exact size of the pieces of food are going to vary, so will the exact cooking time. Watch your food and not the clock when determining if it’s done. Don’t overcook because the chicken will dry out and the broccoli will burn.
Optionally garnish with Parmesan and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the texture of the broccoli will change and become softer.

Notes

For those of us who prefer their broccoli to be more crisp than tender, then I recommend not to add it in the beginning with the chicken, and simply add it midway through. This ensures you surely will have plenty of crunch in your broccoli.

Nutrition Information

Show Details

Serving 1serving Calories 360kcal (18%) Carbohydrates 6g (2%) Protein 36g (72%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.02g Cholesterol 102mg (34%) Sodium 210mg (9%) Potassium 836mg (24%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 513IU (10%) Vitamin C 67mg (74%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving	1serving
Calories	360kcal	18%
Carbohydrates	6g	2%
Protein	36g	72%
Fat	21g	32%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.02g	1%
Cholesterol	102mg	34%
Sodium	210mg	9%
Potassium	836mg	18%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	513IU	10%
Vitamin C	67mg	74%
Calcium	47mg	5%
Iron	1mg	6%