NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

0.5 tbsp olive oil

4 oz baby potatoes

1 cup broccoli florets

0.5 cup carrots

1 tbsp fresh rosemary

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 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 slice the carrots into rounds, then toss them on the pan with half of the olive oil, salt, and pepper.

• 3

  Roast the potatoes and carrots for 10 minutes before adding the rest of the ingredients.

• 4

  Pat the chicken breast dry with a paper towel and season both sides with garlic powder, rosemary, lemon zest, and the remaining salt and pepper.

• 5

  Move the vegetables to the sides of the pan and place the chicken breast and broccoli florets in the center.

• 6

  Drizzle the remaining olive oil and lemon juice over the chicken and broccoli.

• 7

  Return the pan to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.