Sheet-Pan Chicken & Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, stress-free meal for restarting Whole30 with minimal ingredients and maximum flavor after maintenance challenges. This American-inspired Whole30 recipe, ready in about 32 minutes, pairs chicken thighs, broccoli florets, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 1 American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 4 oz chicken thighs on a parchment-lined baking sheet, then season evenly with 1/4 tsp onion powder, 1/4 tsp paprika, 1/8 tsp sea salt, and 1/8 tsp black pepper.
  2. Step 2: Toss 1 cup broccoli florets with 1 tbsp avocado oil, ensuring all pieces are lightly coated. Arrange around the chicken on the sheet pan.
  3. Step 3: Roast for 22 minutes until chicken reaches an internal temperature of 165°F (74°C) and broccoli is tender with charred edges, stirring once halfway through cooking.

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