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