NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.

• 2

  Wash and dice the Yukon Gold potato into small 1/2-inch cubes to ensure they get crispy and cook through quickly.

• 3

  In a small bowl, whisk together the olive oil, sea salt, black pepper, rosemary, garlic powder, and onion powder.

• 4

  Place the potato cubes on one side of the baking sheet and toss with half of the herb oil mixture.

• 5

  Roast the potatoes for 10 minutes before adding the chicken to the pan.

• 6

  While potatoes roast, slice the chicken breast into 1-inch thick strips and toss with the remaining herb oil.

• 7

  Move the potatoes to one side and add the chicken strips to the other side of the pan, ensuring they are not crowded.

• 8

  Roast for another 15-18 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  While the chicken finishes, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

• 10

  Plate the crispy chicken and potatoes alongside the steamed broccoli, garnishing with fresh parsley for a pop of flavor.