NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium red potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash the red potato and cut it into 1/2-inch cubes; mince the garlic clove finely.

• 3

  In a large mixing bowl, toss the potato cubes and broccoli florets with 0.5 tbsp of olive oil, half the sea salt, half the black pepper, and the minced garlic.

• 4

  Rub the chicken breast with the remaining 0.25 tbsp of olive oil, dried rosemary, dried thyme, and the remaining salt and pepper.

• 5

  Spread the seasoned vegetables onto one side of the prepared baking sheet and place the chicken breast on the other side.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute.

• 8

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