SERVINGS: 2 PREP TIME: 25 MINUTES COOKING TIME: 45 MINUTES
INGREDIENTS
1.5 cup [247.5 g] Fingerling Potatoes (Quartered )
1.5 cup, florets [106.5 g] Broccoli
2 tbsp [28 g] Olive Oil
1 tbsp, ground [1.8 g] Oregano
1 tbsp [6.9 g] Paprika
1 tbsp [8.4 g] Garlic Powder
1 tbsp [6.9 g] Onion Powder
2 tbsp, minced [17 g] Garlic
2 tsp [2.4 g] Kosher Salt
2 small lemon [60 g] Lemon Juice (Juiced and thinly sliced)
8 oz [224 g] Skinless Chicken Breast
2 tbsp [10 g] Parmesan (Grated)
DIRECTIONS
1. Preheat oven to 350 degrees F (176 degrees C).
2. Create the seasoning blend by adding the oregano,
paprika, garlic powder, onion powder, minced garlic,
salt, lemon juice, and olive oil to a bowl and mix until
combined.
3. Add the fingerling potatoes and half of the seasoning
blend to a bowl. Gently toss until combined. Transfer
the potatoes to a non-stick baking sheet and bake for
10 minutes. Do not clean the mixing bowl.
4. Add the broccoli florets to the mixing bowl and toss
until all remnants of the seasoning blend have
transferred to the broccoli. Set aside.
5. Season the chicken breasts on both sides with the
remaining seasoning blend.
6. Sear the seasoned chicken breasts over medium-high
heat in a non-stick skillet until both sides are
browned. The chicken breasts should still be raw in the
center.
7. Remove the baking sheet with the fingerling potatoes
from the oven. Add the broccoli and seared chicken
breasts to the baking sheet. Bake for 20-25 minutes
until the chicken is fully cooked.
8. Garnish with thinly sliced lemon slices and grated
Parmesan cheese before serving.
NOTES
1. Protein options : The chicken breasts can be
substituted with salmon fillets.
NUTRITION INFO
Calories : 438 Fat : 17.31 g Carbs : 36.94 g Protein : 34.66 g Fiber : 9.2 g Sugar : 3.76 g
