NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Baby potatoes

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them in a bowl with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper in a small bowl.

• 5

  Pat the chicken breast dry and coat it thoroughly with the lemon-herb marinade.

• 6

  Move the potatoes to one side of the pan and place the chicken breast on the other side.

• 7

  Return the pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  While the chicken and potatoes finish, steam the broccoli florets for 5-6 minutes until they are bright green and tender-crisp.

• 9

  Plate the chicken and potatoes, serving the steamed broccoli on the side with an extra squeeze of fresh lemon if desired.