NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

160 grams Russet Potato

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Smoked Paprika

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Cut the potato into thin wedges and toss them in a bowl with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 3

  Arrange the wedges in a single layer on the baking sheet and roast for 25 to 30 minutes until they reach a satisfyingly crispy texture.

• 4

  Season the chicken breast with garlic powder, salt, and pepper on both sides.

• 5

  Heat the remaining olive oil in a grill pan or skillet over medium-high heat.

• 6

  Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

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

• 8

  Serve the grilled chicken alongside the hot potato wedges and steamed broccoli for a balanced, clean-eating meal.