NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Wash and dice the russet potato into 1/2-inch cubes, and mince the garlic cloves.

• 3

  In a large bowl, toss the potato cubes with half of the olive oil, half of the garlic, rosemary, thyme, salt, and pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While potatoes roast, cut the chicken breast into bite-sized pieces and toss with the remaining olive oil, garlic, and a pinch of extra herbs.

• 6

  Move the potatoes to one side of the pan and add the chicken to the other side; roast for another 15-18 minutes until chicken is cooked through and potatoes are crisp.

• 7

  While the pan finishes roasting, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-bright green.

• 8

  Plate the roasted potatoes and chicken alongside the steamed broccoli and serve immediately.