NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Yukon Gold potatoes

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

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 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potatoes into half-inch cubes to ensure they cook evenly and get crispy.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, dried rosemary, dried thyme, and a pinch of salt and pepper.

• 4

  Spread the potatoes onto the baking sheet and roast for 10 minutes.

• 5

  While potatoes roast, season the chicken breast with garlic powder, the remaining olive oil, and the rest of the salt and pepper.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 7

  Return the pan to the oven and roast for another 18 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  While the chicken and potatoes finish, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

• 9

  Plate the chicken and potatoes next to the broccoli, then finish the dish by drizzling fresh lemon juice over the chicken and vegetables.