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Roasted Chicken Breast with Broccoli and Scrambled Eggs

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A simple and balanced meal featuring roasted chicken breast alongside tender broccoli and creamy scrambled eggs.

Ingredients

Scale
  • 1 chicken breast (about 150–200 g)
  • 300 g broccoli, cut into florets
  • 4 eggs
  • 7 g salt (about 1 1/4 teaspoons)
  • Black pepper to taste
  • Olive oil, for coating

Instructions

  1. Preheat the oven to 200°C (400°F). Position a rack in the middle.
  2. Pat the chicken breast dry with paper towel. Rub it with olive oil and sprinkle 7 g salt and pepper evenly on both sides.
  3. Toss broccoli florets in a tablespoon of olive oil and a pinch of salt and pepper. Spread both the chicken and broccoli out on a baking sheet so air can circulate.
  4. Bake for 20 to 25 minutes. The chicken is done when its internal temperature reaches 74°C (165°F) and juices run clear; broccoli should be tender with slightly charred edges.
  5. While the oven works, crack the eggs into a bowl and whisk until combined. Heat a nonstick pan over medium-low heat with a little olive oil or butter. Pour in the eggs and stir slowly for soft, creamy curds. Remove from heat just before they look fully set; carryover heat finishes them.
  6. Slice the chicken if you like and serve it alongside the roasted broccoli with the scrambled eggs on the side.

Notes

Use sea salt or kosher salt but weigh if possible for accuracy. Swap broccoli for green beans or asparagus if preferred. For lower sodium, reduce salt and add a squeeze of lemon after baking.

Nutrition

Find it online: https://www.simplefamilydishes.com/perfect-chicken-breast/