Ingredients:
- 4 boneless, skinless chicken breasts
- 4 large russet potatoes
- 2 cups broccoli florets
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the russet potatoes thoroughly. Pat them dry with paper towels.
- Using a fork, pierce the potatoes in several places to allow steam to escape during baking.
- Place the pierced potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, prepare the chicken and broccoli. Season the chicken breasts with salt, pepper, paprika, dried thyme, and dried oregano.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for about 1 minute, until fragrant.
- Add the seasoned chicken breasts to the skillet and cook for 5-6 minutes on each side, or until they are cooked through and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the broccoli florets and cook for 4-5 minutes, or until they are tender-crisp.
- Once the potatoes are done baking, remove them from the oven and let them cool slightly.
- To serve, slice each baked potato open and fluff the insides with a fork. Top each potato with a cooked chicken breast and a portion of cooked broccoli.
- If desired, sprinkle shredded cheddar cheese over the top of each potato and return them to the oven for a few minutes, just until the cheese is melted.
- Serve the Baked Potato Chicken and Broccoli hot, with optional toppings such as sour cream and chopped green onions. Enjoy your hearty and delicious meal