Roasted Ranch Chicken + Horseradish Mashed Potatoes with Broccoli Florets

Chef's Pick

Roasted Ranch Chicken + Horseradish Mashed Potatoes with Broccoli Florets

  • 22 min.

  • 780 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 22 minutes

Preheat oven to 400°; pat chicken dry, spread chicken with ranch + season with salt/pep; add chicken to sheet pan, drizzle with 1 tbsp oil + roast 15-20 min until fully cooked, no pinkness remains

Spread broccoli on a second sheet pan; drizzle on 1 tbsp oil + salt/pep + bake 10-12 min or until browned + tender

Meanwhile, peel + cut potatoes into 1-inch pieces; add potatoes + 1 tsp salt to large pot + fill with cold water, covering potatoes by 1-inch; boil 15-20 min til tender; drain + reserve ½ cup of water; mash potatoes with ¼-½ cup reserved water, creamy horseradish + salt/pep til smooth

Divide all to plates—nicely done!

Nutrition

Servings: 2

Amount per serving

780

Calories

43g

Fat

52g

Carbs

7g

Fiber

49g

Protein

3g

Sugars

Calories per serving

780

Total Fat

43g

56

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

125mg

42%

Sodium

350mg

16%

Total Carbohydrates

52g

19%

Dietary Fiber

7g

25%

Total Sugars

3g

Included 0g added sugars

0%

Protein

49g

Vitamin D

0%

Calcium

10%

Iron

22%

Potassium

30%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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