NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup chopped red onion

0.5 cup cubed yellow potato

1 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast, yellow potato, carrots, and red onion into uniform 1-inch pieces to ensure even cooking.

• 3

  In a large mixing bowl, toss the chicken and chopped vegetables with the olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper until well coated.

• 4

  Spread the mixture across the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 5

  Place the tray in the oven and roast for 15 minutes.

• 6

  Remove the tray briefly to toss the broccoli florets into the mix, then return to the oven for another 10-15 minutes until the chicken is cooked through and the potatoes are tender.

• 7

  Let the dish rest for 5 minutes before serving to allow the chicken to stay juicy and the flavors to meld.