NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Boneless Skinless Chicken Breast

5.3 oz White Potato

2 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 clove Garlic

2 tbsp Unsweetened Almond Milk

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the white potato, then place in a pot of boiling water and cook for 12-15 minutes until fork-tender.

• 3

  Rub the chicken breast with 1 teaspoon of olive oil and season with dried rosemary, thyme, salt, and black pepper.

• 4

  Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F.

• 5

  While the chicken is baking, steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until bright green and tender.

• 6

  Drain the cooked potatoes and return them to the pot.

• 7

  Add the remaining 1 teaspoon of olive oil, minced garlic, and almond milk to the potatoes, then mash until smooth and creamy.

• 8

  Serve the herb-baked chicken alongside the garlic mashed potatoes and steamed broccoli.