Roasted Garlic-Rosemary Chicken, Broccoli, & Red Potatoes

Ingredients

4 Boneless Skinless Chicken Thighs
16 oz Broccoli Florets (pre-cut)
2 Medium Red Potatoes
Extra Virgin Olive Oil (EVOO) Cooking Spray
Garlic Powder
Dried Rosemary
Black Pepper
Sea Salt

Total Time - 45 minutes

Prep Time: 10 minutes
Cook Time: 30 minutes
Cool Time: 5 minutes

Number of Servings (approx.)

4

Nutritional Info (approx.)

Per Serving
Calories - 413
Carbs (g) - 32
Fat (g) - 19
Protein (g) - 23

Directions

1). Preheat oven to 425°F.
2). Wash and scrub potatoes. 
3). Dice potatoes into 1/2" cubes.
4). Spray a 9"x13" glass baking dish with EVOO.
5). Place chicken thighs down the middle of the pan and surround with diced potatoes.
6). Generously spray the top of the chicken and potatoes with EVOO.
7). Lightly sprinkle garlic powder, rosemary, salt, and pepper over the top of the chicken and potatoes.
​8). Place in oven for 15 minutes.
9). Remove chicken and potatoes from oven. Flip chicken and potatoes. Again, generously spray with EVOO and lightly sprinkle with seasonings.
10). Place broccoli over the top of chicken and potatoes.
11). Generously spray top of broccoli with EVOO and lightly sprinkle with seasonings.
12). Place in over for another 15 minutes.
13). Remove from oven and let cool for 5 minutes.
​14). Serve up one chicken thigh, a cupped-handful sized serving of potatoes, and a fist sized serving of broccoli.
15). Enjoy slowly and mindfully until 80% full.