NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and cut the broccoli into bite-sized florets, ensuring they are uniform for even cooking.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast, halved potatoes, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing them thoroughly to ensure every piece is well-coated.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.