Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp (14g) olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 4 cups (380g) broccoli florets
  • 1 tbsp (14g) olive oil
  • ½ tsp (3g) salt

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a mallet or skillet to gently pound the thickest part until the breast is an even thickness of about ¾ inch.
  2. Pat the chicken bone-dry with paper towels. Rub with olive oil, then evenly coat both sides with salt, pepper, garlic powder, and paprika.
  3. Line a baking sheet with parchment paper and place the chicken on the tray, leaving space between each piece.
  4. Preheat the oven to 450°F (230°C).
  5. Slide the tray into the center rack and bake for 18–22 minutes until edges are deep golden brown.
  6. Use a meat thermometer to check the thickest part of the largest breast; remove from oven when the internal temperature hits 160°F (71°C).
  7. Transfer the chicken to a plate or cutting board and let the meat sit undisturbed for 7–10 minutes to allow juices to redistribute.