NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into small half-inch cubes and finely mince the garlic clove.

• 3

  In a large bowl, toss the potato cubes and broccoli florets with half of the olive oil, sea salt, and black pepper.

• 4

  Place the chicken breast on the baking sheet and rub with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 5

  Spread the potatoes and broccoli in a single layer around the chicken on the baking sheet.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.