NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup gold potatoes

1.5 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the diced gold potatoes with half of the olive oil, sea salt, and black pepper directly on the pan.

• 3

  Roast the potatoes for 10 minutes to give them a head start on getting crispy.

• 4

  In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

  Add the chicken breast and broccoli florets to the sheet pan, then drizzle the lemon-herb mixture over everything, tossing to coat.

• 6

  Return the pan to the oven and roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.