NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Yukon Gold potato

1 cup Broccoli florets

0.75 tbsp Extra virgin olive oil

1 tsp Dried rosemary

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 for easy cleanup.

• 2

  Wash the Yukon Gold potato and dice it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Cut the broccoli into small, bite-sized florets, keeping the stems thin so they tenderize quickly.

• 4

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

• 5

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

• 6

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly so every piece is well-seasoned.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.