NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup carrots

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

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 sheet pan with parchment paper for easy cleanup.

• 2

  Mince the garlic and whisk it in a small bowl with the olive oil, lemon juice, dried rosemary, sea salt, and black pepper.

• 3

  Slice the baby potatoes in half and chop the carrots into bite-sized rounds.

• 4

  Place the chicken breast, halved potatoes, carrots, and broccoli florets on the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing well to ensure every piece is evenly coated.

• 6

  Arrange the chicken in the center and spread the vegetables in a single layer around it.

• 7

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

• 8

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