NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Yukon gold potatoes

1 cup broccoli florets

2 tsp extra virgin olive oil

1 tbsp parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potatoes into uniform 1/2-inch cubes and cut the chicken breast into bite-sized pieces so they cook through simultaneously.

• 3

  In a large mixing bowl, combine the chicken, potatoes, minced garlic, extra virgin olive oil, sea salt, black pepper, and dried oregano, tossing thoroughly to coat.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, leaving enough space between pieces to allow them to roast and crisp up properly.

• 5

  Roast for 15 minutes, then remove the pan to toss in the broccoli florets and sprinkle the freshly grated parmesan cheese over the top.

• 6

  Return the pan to the oven for another 10-12 minutes until the chicken is cooked through and the potatoes reach a perfect golden-brown crisp.