NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them in a bowl with half of the olive oil, half of the salt and pepper, and all of the dried rosemary and thyme.

• 3

  Spread the potatoes in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  While potatoes roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and vibrant green.

• 7

  Once the potatoes are done, remove them from the oven and immediately toss with the minced garlic while they are still hot.

• 8

  Plate the seared chicken alongside the garlic-herb potatoes and steamed broccoli for a balanced, clean meal.