NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Yukon gold potato

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

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 and dice the Yukon gold potato into uniform 1-inch cubes to ensure even roasting.

• 3

  Cut the chicken breast into bite-sized pieces, roughly the same size as the potato cubes.

• 4

  In a large mixing bowl, combine the chicken, potatoes, and broccoli florets.

• 5

  Drizzle with extra virgin olive oil and lemon juice, then sprinkle with oregano, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so it roasts rather than steams.

• 8

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

• 9

  Serve immediately, optionally garnished with fresh parsley or an extra squeeze of lemon.