NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup baby yellow potatoes

1.5 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Wash and halve the baby yellow potatoes, then place them on the prepared sheet pan.

• 3

  Cut the chicken breast into even 1-inch bite-sized pieces and add them to the pan with the potatoes.

• 4

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

• 5

  Drizzle half of the lemon-herb mixture over the chicken and potatoes, tossing well to coat every piece evenly.

• 6

  Spread the chicken and potatoes in a single layer and roast in the oven for 15 minutes.

• 7

  While the chicken roasts, toss the broccoli florets in the remaining lemon-herb mixture in a separate bowl.

• 8

  Remove the pan from the oven, add the broccoli florets, and toss everything together before spreading it back out.

• 9

  Roast for an additional 10 to 12 minutes until the chicken is cooked through and the potatoes are golden and crispy.

• 10

  Serve immediately while hot, garnishing with extra fresh herbs or a squeeze of fresh lemon if desired.