A restaurant forecasts 150 guests for a given period of time. The menu mix typically shows that 19% of guests order chicken skewers and 23% order rib-eye steak. Both are served with baked potato and steamed broccoli florets. The chicken breast, which needs to be trimmed and cut into cubes, has a 91% yield. Guests are served a 5 oz portion of the chicken (pre-cooked weight). The steak, on the other hand, comes in completely trimmed, portioned, and ready-to-cook. Broccoli is served as a 4 oz portion and has a 38% yield. Using this information, calculate how many pounds of AP chicken breast and broccoli must be ordered. Also calculate how many units of steak and baked potato must be ordered to serve the guests during this time period. (None of these ingredients are used for any other dishes.)