NUTRITION

SERVINGS

INGREDIENTS

5 oz roasted chicken breast

0.5 cup chopped potatoes

0.5 cup sliced carrots

1 cup chopped kale

1 cup broccoli florets

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 tsp minced garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a large bowl, toss the chopped potatoes and sliced carrots with half of the olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Spread the vegetables on a parchment-lined baking sheet and place the chicken breast (seasoned with additional salt and pepper) alongside them.

• 4

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the root vegetables are golden and crispy.

• 5

  While the chicken roasts, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

• 6

  Heat the remaining olive oil in a skillet over medium heat, add the minced garlic for 30 seconds, then toss in the kale and sauté until wilted.

• 7

  Slice the roasted chicken and serve it immediately with the roasted vegetables, steamed broccoli, and sautéed kale.