Name: Herb-Roasted Chicken with Roasted Potatoes and Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 4 oz yukon gold potato; 1.5 cups broccoli florets; 2 tsp extra virgin olive oil; 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 wedge lemon

Nutrition

Per serving

483 calories

Protein: 55g; 45% of calories
Carbs: 33g; 27% of calories
Fat: 16g; 29% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Wash the Yukon gold potato and dice it into 1/2-inch cubes to ensure even cooking.
In a small bowl, whisk together the olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.
Toss the diced potatoes with half of the herb-oil mixture and spread them in a single layer on one side of the sheet pan.
Roast the potatoes for 10 minutes.
While potatoes roast, coat the chicken breast with the remaining herb-oil mixture.
Remove the pan from the oven, add the chicken breast and broccoli florets to the empty side, and toss the broccoli with any residual oil on the pan.
Return the pan to the oven and roast for an additional 15-18 minutes, or until the chicken reaching an internal temperature of 165°F.
Remove from the oven and squeeze the fresh lemon wedge over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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