NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

1 cup broccoli florets

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into uniform 1/2-inch cubes and place them on one side of the prepared baking sheet.

• 3

  Place the chicken breast on the other side of the sheet, ensuring there is space between the chicken and the potatoes.

• 4

  Drizzle the extra virgin olive oil evenly over the chicken and the potato cubes.

• 5

  Sprinkle the sea salt, black pepper, dried rosemary, and garlic powder over both the chicken and the potatoes.

• 6

  Toss the potatoes with your hands or a spatula to coat them thoroughly, and rub the seasoning into both sides of the chicken.

• 7

  Roast in the center of the oven for 15 minutes, then remove the tray and add the broccoli florets to the remaining space.

• 8

  Return the tray to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

  Allow the chicken to rest for 5 minutes before slicing, then drizzle the fresh lemon juice over the entire plate to brighten the flavors.