NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Gold potato

0.5 cup Carrots

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the gold potato into 1-inch cubes and slice the carrots into half-moons.

• 3

  Cut the chicken breast into even 1.5-inch pieces to ensure uniform cooking.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

• 5

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

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring no overcrowding so the vegetables roast rather than steam.

• 7

  Bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and slightly browned.

• 8

  Remove from the oven and let rest for 3 minutes before serving to keep the chicken juicy.