NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup baby gold potatoes

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

1 tsp dried thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Halve the baby gold potatoes and cut the broccoli into bite-sized florets.

• 3

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

• 4

  Place the chicken breast, halved potatoes, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce and coating the chicken thoroughly to ensure maximum flavor.

• 6

  Spread the ingredients into a single layer and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.