Sheet Pan Barbecue Chicken and Broccoli

• servings: 4 servings
• total time: 35 minutes

Ingredients

Vegetable oil spray

4 (6- to 8-ounce) boneless, skinless chicken breast

¼ teaspoon plus ⅛ teaspoon table salt, measured separately

¼ cup barbecue sauce

1 pound broccoli floret (6 cups)

2 tablespoons extra-virgin olive oil

Directions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Spray lightly with vegetable oil spray.

Use paper towels to pat chicken dry. Place chicken in center of baking sheet. Wash your hands. Sprinkle chicken evenly with ¼ teaspoon salt. Use pastry brush to brush chicken evenly with barbecue sauce.

Place broccoli in large bowl. Break any large florets into small pieces. Add oil and remaining ⅛ teaspoon salt and toss with your hands until broccoli is coated with oil. Arrange broccoli around chicken on baking sheet.

Place baking sheet in oven and bake until chicken registers 165 degrees on instant-read thermometer, 12 to 14 minutes. Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Serve.

Nutrition

• Calories: 397
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 145 miligrams
• Sodium: 516 miligrams
• Total Carbohydrate: 10 g
• Total Sugars: 7 g
• Protein: 48 g