NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon Gold potato

1 cup broccoli florets

1 medium carrot

0.25 medium red onion

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into half-inch cubes, slice the carrot into thin rounds, and cut the red onion into thick wedges.

• 3

  Place the potatoes, carrots, onions, and broccoli florets on the baking sheet, then drizzle with half of the olive oil and a pinch of salt and pepper.

• 4

  In a small bowl, combine the remaining olive oil with the minced garlic, rosemary, thyme, salt, and pepper to create a herb paste.

• 5

  Rub the herb paste evenly over the chicken breast and nestle it onto the sheet pan among the prepared vegetables.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it to keep the meat juicy.