Macros (makes 6 servings):
Protein: 81
Carbs: 121
Fat: 50
Calories: 1,258
Grocery List:
- Chicken thighs (4 lbs)
- Olive oil (4 TBSP)
- Fettuccine noodles (two 16 oz packages)
- Alfredo sauce (two 15 oz jars)
- Broccoli (3 medium-sized heads)
- Seasonings: salt, pepper, garlic powder, onion powder, basil, oregano, cayenne
Directions:
- Preheat the oven to 425 ºF
- To a 15-inch cast-iron skillet, add 2 TBSP olive oil and bring to high heat
- Season the chicken thighs heavily with salt, pepper, oregano, and basil
- Place the chicken thighs skin-side down in the skillet. Cook the chicken for 7-9 minutes or until the skin has browned.
- Flip the chicken breasts and then place the cast iron skillet in the oven (make sure you use oven mitts!)
- Cook the chicken thighs in the oven at 425 ºF for ~18 minutes (internal temp of 165 ºF)
- While the chicken is cooking, cut your broccoli away from the stem
- Add the broccoli to a large bowl along with 2 TBSP olive oil and all of the listed seasonings. Mix thoroughly.
- Add the seasoned broccoli to a baking sheet lined with foil
- When the chicken is done cooking, add the broccoli to the oven afterward and cook at 425 ºF for 15-20 minutes
- Bring water to a boil in a large pot & cook both packages of Fettucine noodles according to the directions on the box
- Mix the noodles with the alfredo sauce
- Top the noodles with chicken thighs and oven-roasted broccoli
