NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 tbsp fresh lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and place them in a bowl.

• 3

  Toss the potatoes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes onto the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, mince the garlic and whisk it together with the remaining olive oil, lemon juice, rosemary, and thyme.

• 6

  Pat the chicken breast dry and coat it thoroughly with the lemon-herb mixture and remaining salt and pepper.

• 7

  Remove the sheet pan from the oven, move the potatoes to one side, and add the chicken breast and broccoli florets to the other side.

• 8

  Return the pan to the oven and roast for another 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crisp.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy.