NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Cut the Yukon gold potato into small 1/2-inch cubes to ensure they roast quickly and develop a golden exterior.

• 3

  In a medium mixing bowl, toss the potato cubes with 0.25 tbsp of the olive oil and half of the garlic powder, rosemary, salt, and pepper.

• 4

  Spread the seasoned potatoes onto the baking sheet and roast for 12 minutes to give them a head start on crisping.

• 5

  While the potatoes are roasting, rub the chicken breast with the remaining olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.

• 6

  Move the potatoes to one side of the sheet, then place the chicken breast and the broccoli florets on the other side, roasting for an additional 18-22 minutes.

• 7

  Check that the chicken has reached an internal temperature of 165°F and let it rest for 5 minutes before slicing to ensure it stays juicy.