NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Gold potatoes

1 cup Broccoli florets

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried rosemary

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, toss the diced gold potatoes with 1 teaspoon of olive oil, half of the dried rosemary, and a pinch of salt and pepper.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 10 minutes.

• 4

  While the potatoes are roasting, season the chicken breast with the remaining olive oil, lemon juice, garlic powder, remaining rosemary, salt, and pepper.

• 5

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 6

  Return the pan to the oven and roast for an additional 18 to 22 minutes, or until the chicken is cooked through and the potatoes are golden brown.

• 7

  While the chicken and potatoes finish roasting, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 8

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