NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium Yukon Gold potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and cut the chicken breast into bite-sized pieces.

• 3

  In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

• 4

  Toss the potatoes and chicken in the herb oil until evenly coated, then spread them in a single layer on the baking sheet.

• 5

  Roast for 15 minutes, then add the broccoli florets to the pan, tossing them with any remaining oil.

• 6

  Continue roasting for another 10-15 minutes until the chicken is cooked through and the potatoes are tender and browned.