NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 small Gold potato

1 cup Broccoli florets

1 tbsp Fresh lemon juice

1 tsp Fresh 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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the gold potato into 1/2-inch cubes and chop the broccoli into bite-sized florets.

• 3

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 4

  In a large bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, sea salt, and black pepper.

• 5

  Add the chicken breast, diced potatoes, and broccoli to the bowl, tossing thoroughly until everything is evenly coated in the herb mixture.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken and vegetables are not overcrowded.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.