Roasted Chicken & Broccoli
This beautifully balanced plate pairs slices of tender roasted chicken breast with snappy blanched broccoli. Together, they’re served with fluffy quinoa for an extra hit of protein, and soft-yet-firm boiled potatoes. Comforting and nutritious, this dish is light enough for lunch, and sturdy enough for dinner.
Nutritional facts
Protein
43g
Carbs
60g
Calories
510kcal
Fat
11g
Ingredients
Black Pepper, Broccoli , Canola Oil, Kosher Salt, Potato, Chicken Breast, Quinoa, Garlic, Lemon
Reviews
1.8
Based on 12 reviews
this was odd, because it was a rather flavorless meal. the packaging said there was a lemon slice to remove, but there wasn't one in mine. which was a shame, it might have helped.
Thomas · 08/31/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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