NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

200 g russet potato

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Wash and dice the russet potato into 1/2-inch cubes, then pat them thoroughly dry with a paper towel to ensure they get crispy.

• 3

  In a large mixing bowl, toss the potato cubes and broccoli florets with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the chicken breast with the remaining olive oil, dried rosemary, dried thyme, and garlic powder until evenly coated.

• 5

  Arrange the chicken and the vegetable mixture in a single layer on the prepared baking sheet.

• 6

  Roast for 20 to 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 retain its natural juices.