NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

0.5 tsp onion powder

PREPARATION

• 1

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

• 2

  Wash the russet potato and dice into 1/2-inch cubes; slice the chicken breast into similar bite-sized pieces to ensure even cooking.

• 3

  In a large mixing bowl, combine the chicken and potatoes with olive oil, sea salt, black pepper, dried rosemary, garlic powder, and onion powder, tossing until thoroughly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, making sure the pieces are not crowded so they roast rather than steam.

• 5

  Roast for 22-25 minutes, tossing halfway through the cooking time, until the potatoes are golden and the chicken is cooked through.

• 6

  While the chicken and potatoes finish roasting, steam the broccoli florets in a steamer basket for 4-6 minutes until tender-crisp.

• 7

  Divide the roasted chicken and potatoes onto a plate and serve immediately with the steamed broccoli.