NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and cut the broccoli into uniform, bite-sized florets to ensure even cooking.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, finely chopped rosemary, sea salt, and black pepper.

• 4

  Add the chicken breast, halved potatoes, and broccoli florets to the bowl and toss thoroughly until every piece is coated in the herb marinade.

• 5

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, leaving enough space between items to allow for proper roasting.

• 6

  Roast in the center of the oven 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 ensure it remains juicy and tender.