NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon gold potato into 1/2-inch cubes and cut the chicken breast into similar bite-sized pieces.

• 3

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

• 4

  Add the diced chicken, potatoes, and broccoli florets to the bowl and toss thoroughly until every piece is evenly coated in the herb marinade.

• 5

  Spread the mixture in a single layer across the prepared baking sheet, ensuring the ingredients are not overcrowded so they roast rather than steam.

• 6

  Place in the oven and roast for 22-25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the potatoes are fork-tender.

• 7

  Remove from the oven, garnish with finely chopped fresh parsley, and serve immediately while hot.