NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Wash the Yukon gold potato and cut it into 1-inch cubes. Mince the garlic cloves.

• 3

  In a large bowl, toss the potato cubes with half of the olive oil, half of the minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 5

  While potatoes roast, cut the chicken breast into 1-inch bite-sized pieces and toss them in the same bowl with the remaining olive oil, garlic, and broccoli florets.

• 6

  Remove the baking sheet from the oven, add the chicken and broccoli to the tray, and toss everything together.

• 7

  Return the tray to the oven and roast for an additional 15 to 20 minutes, or until the chicken is cooked through and the potatoes are golden brown.

• 8

  Serve immediately while the potatoes are hot and crispy.