NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Scrub the russet potato clean and cut it into small 1/2-inch cubes to ensure they roast quickly.

• 3

  Cut the chicken breast into bite-sized pieces, roughly the same size as the potato cubes.

• 4

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 5

  In a large mixing bowl, combine the chicken, potatoes, and broccoli florets.

• 6

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper.

• 7

  Toss everything thoroughly until the ingredients are evenly coated in the oil and seasonings.

• 8

  Spread the mixture in a single layer on the prepared baking sheet, ensuring no pieces are overlapping.

• 9

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 10

  Remove from the oven and serve immediately while hot and crispy.