NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 tsp Garlic powder

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Cut the Yukon Gold potato into small 1-inch cubes and place them in a mixing bowl.

• 3

  Add the chicken breast to the bowl and toss with olive oil, garlic powder, rosemary, sea salt, and black pepper until well coated.

• 4

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they aren't crowded so they get crispy.

• 5

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 6

  While the chicken rests, steam the broccoli florets until tender-crisp and finish the dish with a fresh squeeze of lemon juice.