NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 tsp paprika

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and place them in a small mixing bowl.

• 3

  Toss the potato cubes with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.25 tsp of paprika until evenly coated.

• 4

  Spread the potatoes in a single layer on one side of the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes are roasting, brush the chicken breast with the remaining 0.25 tbsp of olive oil.

• 6

  Season the chicken on both sides with the garlic powder, dried oregano, the remaining 0.25 tsp of paprika, salt, and black pepper.

• 7

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 8

  Return the sheet to the oven and bake for another 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  While the chicken and potatoes finish, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until bright green and tender-crisp.

• 10

  Slice the chicken and serve it immediately alongside the crispy roasted potatoes and steamed broccoli.