NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Yukon Gold potato

1.5 cups Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into small 1/2-inch cubes to ensure they roast quickly and evenly.

• 3

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

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Add the chicken and potatoes to the bowl and toss thoroughly until every piece is well coated in the herb marinade.

• 6

  Spread the chicken and potatoes in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they can crisp up.

• 7

  Roast in the oven for 15 minutes.

• 8

  While the chicken roasts, toss the broccoli florets with the lemon zest and a tiny pinch of salt.

• 9

  Remove the pan from the oven, add the broccoli florets to the pan, and give everything a quick toss to incorporate the flavors.

• 10

  Return the pan to the oven and roast for an additional 10-12 minutes until the chicken is cooked through and the potatoes are golden brown.