NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium russet potato

0.25 tbsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 clove garlic

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  Dice the potato into 1/2-inch cubes and toss with half the olive oil, rosemary, salt, and pepper.

• 3

  Spread potatoes on a baking sheet and roast for 20 minutes until golden and crispy.

• 4

  While potatoes roast, season chicken breast with remaining salt, pepper, and lemon zest.

• 5

  Heat remaining olive oil in a skillet over medium-high heat and sear chicken for 5-6 minutes per side until cooked through.

• 6

  Add minced garlic and broccoli to the skillet during the last 4 minutes of chicken cooking, adding a splash of water to steam.

• 7

  Finish the chicken and vegetables with a squeeze of fresh lemon juice before serving with the roasted potatoes.