NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon gold potato

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Scrub the Yukon gold potato and cut into 1-inch cubes, then finely mince the garlic clove.

• 3

  In a medium bowl, toss the potato cubes with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes to start the browning process.

• 5

  While potatoes roast, coat the chicken breast with the remaining olive oil, minced garlic, fresh rosemary, and fresh thyme.

• 6

  Remove the tray from the oven, move potatoes to one side, and place the chicken breast and broccoli florets on the other side.

• 7

  Squeeze the juice from the lemon half over the chicken and vegetables, then place the lemon rind on the tray for extra aroma.

• 8

  Return the pan to the oven and roast for 18-22 minutes until the chicken is cooked through and the potatoes are fork-tender.