NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

100 g Potato

1 tsp Butter

1/4 cup Unsweetened Almond Milk

100 g Green Beans

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small bowl, mix chopped rosemary, thyme, and minced garlic with a pinch of salt and pepper.

• 3

  Pat the chicken breast dry, rub the herb mixture evenly over the chicken, and place it on a baking tray.

• 4

  Roast the chicken in the oven for about 20-25 minutes or until cooked through and juices run clear.

• 5

  Meanwhile, boil the peeled and diced potato in lightly salted water until tender, about 15 minutes.

• 6

  Drain the potatoes and return them to the pot. Add butter, unsweetened almond milk, salt, and pepper, then mash until creamy.

• 7

  For the green beans, blanch them in boiling water for 3-4 minutes until slightly tender, then drain.

• 8

  Heat olive oil in a skillet over medium-high heat, add the green beans, and sauté for 3-4 minutes until crisp-tender.

• 9

  Plate the roasted chicken alongside a serving of creamy mashed potatoes and crispy green beans, and serve warm.