NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Scrub the russet potato clean and dice it into 1/2-inch cubes for even cooking.

• 3

  Mince the garlic clove and place it in a large mixing bowl with the olive oil, rosemary, sea salt, and black pepper.

• 4

  Add the diced potatoes and the chicken breast to the bowl, tossing thoroughly to ensure everything is coated in the herb oil.

• 5

  Spread the potatoes and chicken onto the prepared baking sheet in a single layer, ensuring they aren't crowded.

• 6

  Roast in the oven for 15 minutes.

• 7

  While the chicken roasts, lightly mist the broccoli florets with a tiny bit of water or oil.

• 8

  Remove the sheet pan, flip the potatoes, and add the broccoli florets to the tray.

• 9

  Return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 10

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.