NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup broccoli florets

1 tbsp fresh rosemary

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and cut the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced fresh rosemary, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the potatoes and broccoli on the other side.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Switch the oven to broil for the final 2 to 3 minutes to achieve a golden, crispy finish on the chicken skin and vegetables.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.