NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 tsp garlic powder

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into 1-inch cubes, ensuring they are uniform for even cooking.

• 3

  In a bowl, toss the potato cubes with 0.5 tbsp olive oil, dried rosemary, dried thyme, and a pinch of salt and pepper.

• 4

  Spread the potatoes on the baking sheet and roast for 15 minutes to give them a head start on crisping.

• 5

  Season the chicken breast with garlic powder and the remaining salt and pepper on both sides.

• 6

  Move the potatoes to one side of the sheet, then add the chicken and broccoli florets to the other side.

• 7

  Drizzle the remaining 0.5 tbsp olive oil over the broccoli and return the sheet to the oven for 18-20 minutes.

• 8

  Once the chicken reaches 165°F and potatoes are golden-brown, remove from the oven and garnish with minced fresh garlic.