NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into 1/2-inch cubes to ensure they roast evenly and get crispy.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced fresh rosemary, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and diced potatoes on the sheet pan, then drizzle with half of the lemon-herb oil mixture, tossing well to coat.

• 5

  Spread the chicken and potatoes in a single layer and roast in the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining oil mixture.

• 7

  Return the pan to the oven and roast for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 8

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