NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 medium potato

0.25 tbsp olive oil

1 cup broccoli florets

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the potato into 1/2-inch cubes, ensuring they are uniform for even roasting.

• 3

  In a bowl, toss the potato cubes with 0.25 tablespoons of olive oil, dried rosemary, and a pinch of sea salt and black pepper.

• 4

  Spread the potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, season the chicken breast on both sides with garlic powder, dried thyme, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  In the final 5 minutes of cooking, steam the broccoli florets until they are tender-crisp and bright green.

• 9

  Remove the chicken from the heat and immediately top with lemon zest and fresh lemon juice to brighten the flavors.

• 10

  Plate the crispy chicken alongside the roasted potatoes and steamed broccoli for a balanced, clean meal.