NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup baby gold potatoes

1 cup cauliflower florets

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the baby gold potatoes into halves and break the cauliflower into bite-sized florets.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a large mixing bowl, toss the chicken breast, potatoes, and cauliflower with the olive oil, minced garlic, rosemary, sea salt, and black pepper until evenly coated.

• 5

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet.

• 6

  Squeeze the juice from the half lemon over the chicken and vegetables, then place the squeezed lemon rind on the tray to infuse more flavor while roasting.

• 7

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden, crispy edges.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.