NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

5 oz Yukon gold potatoes

1.5 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper to ensure even roasting without sticking.

• 2

  Wash and dice the Yukon gold potatoes into small 1/2-inch cubes, keeping the skins on for extra fiber and texture.

• 3

  In a small bowl, whisk together the olive oil, garlic powder, dried rosemary, sea salt, and black pepper.

• 4

  Toss the potato cubes with half of the herb oil mixture and spread them in a single layer on the prepared baking sheet.

• 5

  Roast the potatoes for 12 minutes to give them a head start on becoming perfectly golden and tender.

• 6

  While potatoes roast, coat the chicken tenderloins and broccoli florets with the remaining herb oil mixture.

• 7

  Remove the pan from the oven, slide the potatoes to one side, and add the chicken and broccoli to the empty space.

• 8

  Return the pan to the oven and roast for an additional 12-15 minutes until the chicken is cooked through and the broccoli is tender-crisp.

• 9

  Drizzle the fresh lemon juice over the chicken and broccoli just before serving to brighten all the savory flavors.