NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 tbsp extra virgin olive oil

1 cup broccoli florets

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into uniform 1/2-inch cubes to ensure even cooking.

• 3

  In a large bowl, toss the potato cubes with half of the olive oil, half of the minced garlic, and half of the chopped herbs, salt, and pepper.

• 4

  Spread the potatoes onto the baking sheet and roast for 15 minutes.

• 5

  While potatoes roast, cut the chicken breast into bite-sized pieces and toss in the same bowl with the remaining olive oil, garlic, herbs, and broccoli florets.

• 6

  Remove the baking sheet from the oven, add the chicken and broccoli mixture, and toss everything together.

• 7

  Return the sheet to the oven and roast for another 15-20 minutes until the chicken is cooked through and the potatoes are golden and crisp.

• 8

  Serve immediately while hot.