NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Yukon Gold potatoes

0.75 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 cup Broccoli florets

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potatoes into half-inch cubes to ensure even cooking.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.

• 4

  Toss the diced potatoes with half of the herb-oil mixture and spread them in a single layer on the baking sheet.

• 5

  Roast the potatoes for 15 minutes before adding the other components.

• 6

  While potatoes roast, brush the remaining herb-oil mixture onto the chicken breast and toss the broccoli florets in any remaining liquid.

• 7

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

• 8

  Return the sheet to the oven and roast for an additional 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Garnish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.