NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.5 cup baby potatoes

1 cup carrots

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

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

• 3

  Slice the carrots into half-inch rounds and cut the baby potatoes into halves or quarters so they are uniform in size.

• 4

  In a large mixing bowl, combine the chicken breast, potatoes, and carrots.

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, chopped rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken pieces are not crowded.

• 8

  Roast in the center of the oven for 15 minutes.

• 9

  Remove the pan briefly to toss the vegetables and add the broccoli florets to the sheet.

• 10

  Return to the oven and roast for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 11

  Squeeze the juice of the half lemon over the entire pan before serving to brighten the flavors.