NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Chop the potato into 1-inch cubes and slice the carrots into rounds.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, salt, and pepper.

• 4

  Place the chicken breast, potatoes, and carrots on the baking sheet and drizzle with two-thirds of the lemon-herb mixture, tossing to coat.

• 5

  Roast for 15 minutes, then add the broccoli florets to the tray and drizzle with the remaining sauce.

• 6

  Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.