NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon Gold potato

2 tsp extra virgin olive oil

1 cup green beans

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden and crispy on the outside.

• 4

  While potatoes roast, cut the chicken breast into bite-sized pieces and season with the remaining salt and pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through.

• 6

  Mince the garlic and finely chop the rosemary, then add them to the skillet with the chicken. Sauté for 1-2 minutes until fragrant.

• 7

  Steam the green beans in a small amount of water for 4-5 minutes until they are tender-crisp and bright green.

• 8

  Plate the garlic chicken alongside the roasted potatoes and steamed green beans, garnishing with extra rosemary if desired.