Easy Chicken and Broccoli Bake a Lean and Green Recipe

There's nothing better than meals made in one dish!   Especially when that dish includes two wholesome, hearty staples- chicken and broccoli. That's right, it's time to flip the bird in a whole new way!

This easy, Lean and Green recipe takes just minutes to prepare, then throw it in the oven and walk away until it's done.  Could not be simpler OR tastier!  Make a big batch of this to serve as leftovers because this makes a GREAT Lean and Green lunch the next day when reheated (LOVE doing this in the air fryer!) or pull the chicken, chop the broccoli and toss with a little vinaigrette for a chilled chicken salad that's sure to please.

This is one meal that packs a lot of flavor and is so satisfying.  Once you make it, be sure to come back and leave your comments below!  Can't wait to see what you come up with. XO-Stacey

Easy Chicken and Broccoli Bake a Lean and Green Recipe

  • Prep Time: 10 Minutes
  • Cook Time: 30 to 45 Minutes
  • Total Time: 40 to 55 Minutes

Servings: approx 4 Serving 



  1. Preheat oven to 350 degrees.

  2. Chop broccoli and rinse well. Do not shake off excess water as it will help steam the broccoli in the oven.

  3. Add the broccoli to a 9 x 12 baking dish and sprinkle it with the Garlic Seasoning.

  4. Place the chicken thighs over the chicken and sprinkle with seasoning.

  5. Bake for 20 minutes. Check the broccoli with a fork- if tender, close the oven and continue cooking for 10-20 minutes more, until chicken reaches an internal temperature of 165 F. If not tender, add 1/4-1/2 C water to the bottom of the pan and continue cooking as above.

  6. Remove from oven and serve hot, or the next day as a salad.

    Serving Size is 5 ounces of chicken and 1 Cup of Broccoli

Nutrition Facts

Optavia Counts Per Serving

1 -  Lean

0 - Leaner

0 - Leanest

2 - Green

2 - Condiments

0 - Healthy Fat

Weight Watchers Points
Per Serving

4 Weight Watchers Points

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.