NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Dice the potato into 1-inch cubes and toss them in a bowl with half of the olive oil, rosemary, and a pinch of salt and pepper.

• 3

  Spread the potatoes onto a parchment-lined baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, season the chicken breast with garlic powder, the remaining salt, pepper, and olive oil.

• 5

  Move the potatoes to one side of the baking sheet and place the chicken on the other side; roast for another 20 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken and potatoes finish roasting, steam the broccoli florets until they are tender-crisp, about 5 minutes.

• 7

  Drizzle the lemon juice over the roasted chicken and serve immediately alongside the potatoes and broccoli.