NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 cup baby potatoes

1 cup broccoli florets

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Halve the baby potatoes and place them on the sheet pan along with the broccoli florets, then drizzle with half of the lemon-herb marinade and toss to coat.

• 4

  Place the chicken breast on the remaining side of the pan and brush it thoroughly with the rest of the marinade.

• 5

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays succulent and flavorful.