NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Yukon Gold potatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Broccoli florets

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the potatoes into half-inch cubes and mince the garlic, rosemary, and thyme.

• 3

  Place the chicken breast and potatoes on the baking sheet, then drizzle with olive oil and sprinkle with garlic, herbs, salt, and pepper.

• 4

  Toss well to coat and spread into a single layer, ensuring the chicken is not covered by potatoes.

• 5

  Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden-brown.

• 6

  While the pan roasts, steam the broccoli florets for 5 minutes until vibrant and tender.

• 7

  Slice the chicken and serve alongside the roasted potatoes and broccoli.