NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Russet potato

0.5 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Wash the potato and dice it into 1-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, potato cubes, and broccoli florets in a large mixing bowl and drizzle with the garlic-herb oil.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb mixture.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the potatoes have enough space to crisp up.

• 7

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.