Easy Baked Chicken & Broccoli: The Lazy Person’s Meal Prep Hero
You want a meal that’s stupidly simple, actually healthy, and tastes like you put in effort. Spoiler:
This is it. No fancy techniques, no obscure ingredients, just crispy chicken and perfectly roasted broccoli in one pan.
Perfect for meal prep, weeknight dinners, or when you’re too tired to adult.
Why spend 30 minutes deciding what to order when you can make this in less time? Let’s get to it.
Why This Recipe Works
This recipe is the culinary equivalent of a cheat code.
The chicken stays juicy, the broccoli gets crispy edges, and cleanup is a joke. You’re basically tossing everything on a sheet pan and letting the oven do the work. Even better?
It’s customizable—swap spices, add cheese, or throw in other veggies. It’s the MVP of lazy cooking.
Easy Baked Chicken & Broccoli: The Lazy Person’s Meal Prep Hero
Course: Dinner4
servings10
minutes25
minutes350
kcalIngredients
1.5 lbs boneless, skinless chicken thighs (breasts work too, but thighs are juicier)
4 cups broccoli florets (fresh or frozen—no judgment)
2 tbsp olive oil (or avocado oil if you’re fancy)
1 tsp garlic powder (because fresh garlic is effort)
1 tsp paprika (for color and a hint of smokiness)
1/2 tsp salt (or more, we’re not the salt police)
1/2 tsp black pepper
Optional: Red pepper flakes, lemon zest, or parmesan for extra flair
Step-by-Step Instructions
- Preheat your oven to 425ºF (220ºC): This is the only time you’ll need patience.
- Toss the broccoli: With 1 tbsp oil, half the spices, and a pinch of salt on a sheet pan. Spread it out so it roasts, not steams.
- Coat the chicken: With the remaining oil and spices. Place it between the broccoli.
- Bake for 20–25 minutes: Flip the chicken halfway. Broccoli should be charred at the edges, and chicken should reach 165ºF internally.
- Let it rest for 5 minutes: This keeps the chicken juicy.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to keep things crispy—microwaving turns it into sad, soggy mush.
For freezing, skip the broccoli (it gets weird), but the chicken freezes well for up to 3 months.
Why You Should Make This
It’s fast, healthy, and idiot-proof. You get protein, fiber, and minimal cleanup. Plus, it’s cheaper than takeout and won’t leave you in a food coma. Meal prep this, and you’ll actually look forward to eating your veggies.
Who are you?
Nutrition Facts (Per Serving)
- Calories: 350
- Protein: 35g
- Carbs: 10g
- Fiber: 4g
- Fat: 18g
Common Mistakes to Avoid
- Overcrowding the pan. If everything’s piled up, you’ll steam instead of roast. Use two pans if needed.
- Underseasoning. Chicken and broccoli are bland without help. Taste as you go.
- Skipping the flip. Uneven cooking leads to dry chicken and sad broccoli.
Flip halfway—it’s 10 seconds of work.
Alternatives
- Vegetarian? Swap chicken for tofu or chickpeas. Adjust cooking time.
- Low-carb? Add cauliflower or zucchini instead of broccoli.
- Extra lazy? Use pre-cut broccoli or frozen veggies (just thaw first).
FAQ
Can I use chicken breasts instead of thighs?
Yes, but thighs are more forgiving. Breasts dry out faster—cook them to 160°F and let them rest.
Why is my broccoli soggy?
You probably didn’t spread it out enough or used frozen broccoli without thawing.
Pat it dry next time.
Can I add other veggies?
Absolutely. Bell peppers, carrots, or Brussels sprouts work. Just cut them small so they cook evenly.
What’s the best way to reheat this?
Oven or air fryer at 375°F for 5–10 minutes.
A microwave will murder the texture.
Is this keto-friendly?
Yep. Broccoli is low-carb, and chicken thighs have healthy fats. Just watch the oil if you’re strict.
Final Thoughts
This recipe is the culinary equivalent of a trusty pair of sweatpants—comfortable, reliable, and zero effort.
It’s the answer to “what’s for dinner?” when you’re too tired to care. Make it once, and it’ll become your go-to. Now go forth and conquer your kitchen laziness.
