Roasted Chicken Plate with Carrot Salad, Broccoli & Boiled Eggs

1. Roast the Chicken: Season chicken breast with salt, pepper, garlic powder, and a drizzle of olive oil. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes, or until internal temperature reaches 165°F (74°C). Slice and set aside.
2. Prepare Baby Potatoes: Toss halved baby potatoes in olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes until golden and tender.
3. Boil the Eggs: Boil eggs in water for 9-10 minutes. Cool, peel, and halve.
4. Steam Broccoli: Steam broccoli florets until bright green and tender, about 4-5 minutes.
5. Prepare Carrot Salad: Use fresh shredded carrots. Optional: Toss with a little lemon juice and a pinch of salt.
6. Assemble the Plate: Arrange all prepared ingredients on a large plate or bowl. Serve warm or at room temperature.

Serving Suggestion:
Drizzle with a light vinaigrette or a dollop of hummus for added flavor. Great for meal prep and balanced nutrition!