Preheat your oven to 200°C (390°F).

Wash the potatoes thoroughly. You can peel them if you like, but it's not necessary. Cut them into wedges or cubes, roughly 2-3 cm (1 inch) in size.

Place the cut potatoes on a baking sheet. Spray them generously with olive oil spray, then season with salt and black pepper. Toss them well to ensure they are evenly coated.

Slice the chicken breasts horizontally into thinner, even slices, about 1-1.5 cm (0.5 inch) thick. This helps them cook faster and more evenly.

Wash the broccoli and cut it into small florets. Set aside.

Place the baking sheet with the seasoned potatoes into the preheated oven. Bake for 30-40 minutes, flipping them halfway through, until they are golden brown and tender on the inside.

About 15 minutes before the potatoes are done, heat a large non-stick pan over medium-high heat. Add the butter and let it melt until it's slightly foamy.

Season the sliced chicken breasts with salt and black pepper on both sides. Place them in the hot pan, making sure not to overcrowd it. You might need to cook them in batches.

Cook the chicken for 3-5 minutes per side, or until it's golden brown and cooked through. The internal temperature should reach 74°C (165°F). Remove the cooked chicken from the pan and set it aside to rest.

About 10 minutes before the potatoes are ready, place the broccoli florets in a steamer basket. Add about 50 ml of water to a pot and place the steamer basket over it. Cover the pot.

Bring the water to a boil and steam the broccoli for 5-7 minutes, or until it's tender-crisp and bright green. Season lightly with salt.

Once everything is cooked, arrange the pan-fried chicken slices, baked potatoes, and steamed broccoli on plates. Serve immediately and enjoy your delicious, balanced meal!