NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon 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

PREPARATION

• 1

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

• 2

  Scrub the Yukon Gold potato and dice it into uniform 1-inch cubes to ensure even cooking.

• 3

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

• 4

  In a large bowl, toss the potato cubes with 0.5 tbsp of the olive oil, half of the minced garlic, half of the rosemary, and a pinch of the sea salt and black pepper.

• 5

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

• 6

  While the potatoes roast, rub the chicken breast with the remaining 0.25 tbsp of olive oil, the rest of the garlic, rosemary, sea salt, and black pepper.

• 7

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and broccoli florets on the other side.

• 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 and the potatoes are golden-brown.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure the meat remains juicy and tender.