NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

5.3 oz Red Potatoes, cubed

1 cup Broccoli florets

1.5 tsp Olive Oil

1/2 tsp Garlic powder

1/2 tsp Dried oregano

Salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the cubed red potatoes with half of the olive oil, salt, and pepper until evenly coated.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes until the edges are golden and crisp.

• 4

  While the potatoes roast, season the chicken breast on both sides with garlic powder, dried oregano, salt, and pepper.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly brush with the remaining olive oil.

• 6

  Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F and the meat is juicy.

• 7

  Place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

• 8

  Plate the grilled chicken alongside the roasted potatoes and steamed broccoli for a balanced, clean-eating lunch.