NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium gold potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

PREPARATION

• 1

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

• 2

  Wash and dice the gold potato into 1/2-inch cubes, ensuring they are uniform for even roasting.

• 3

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

• 4

  In a mixing bowl, toss the potato cubes with half of the olive oil, half of the minced garlic, the rosemary, sea salt, and black pepper.

• 5

  Spread the potatoes in a single layer on one side of the prepared baking sheet and roast for 15 minutes.

• 6

  While the potatoes are roasting, rub the chicken breast with the remaining olive oil, garlic, and the paprika.

• 7

  Remove the baking sheet from the oven; place the chicken breast and broccoli florets on the empty side of the pan.

• 8

  Return the sheet to the oven and roast for an additional 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the crispy potatoes and broccoli.