NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup gold potato

1 cup broccoli florets

0.5 cup carrots

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Dice the gold potato into 1/2-inch cubes and slice the carrots into thin rounds to ensure they cook at the same rate as the chicken.

• 3

  Place the chicken breast, cubed potatoes, sliced carrots, and broccoli florets onto the prepared baking sheet in a single layer.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables with your hands or a spatula to coat them thoroughly in the oil and spices, ensuring the chicken is seasoned on both sides.

• 6

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to maintain its juiciness, then serve immediately.