Seasoned oven-roasted chicken breasts with chicken gravy mashed potatoes and broccoli and cheese

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickener.

Preheat the oven to 375°F.

Rinse the chicken breasts under cold water to remove any particles.

Cut the chicken breasts in half to create six pieces.

In a large bowl, combine chicken with 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon white pepper, 1 teaspoon Tony Chachere's Creole seasoning, 1 teaspoon Chef Papa Don's poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1 teaspoon Mesquite seasoning, 1/2 teaspoon dried thyme, 2-3 teaspoons Mesquite liquid smoke, and 2-3 teaspoons olive oil. Squeeze juice from 1.5 limes over the chicken and mix well.

Cover the chicken and refrigerate for 2-4 hours or overnight.

Peel and cut the russet potatoes into quarters.

Place the potato cubes in a large pot and cover with cold water.

Prepare the broccoli by trimming the stems and separating the florets.

Place the broccoli florets into a large pot or bowl and rinse with cold water.

Shred two eight-ounce packages of sharp cheddar cheese.

Add 1-2 teaspoons of olive oil to an 11 by 17 inch baking pan and spread it around.

Add the marinated chicken breasts to the baking pan and place in the preheated oven.

Bake the chicken for 18-20 minutes, checking for doneness.

Remove the chicken from the oven and transfer to a serving dish, covering with aluminum foil to keep warm.

Deglaze the baking pan with 1.5 cups of hot water, scraping the bottom to combine the pan juices with the water, and let sit for 2 minutes.

Pour the chicken stock mixture into a measuring cup, yielding about 1 and 2/3 cups of homemade chicken stock.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens