NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup green beans

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, and trim the ends of the green beans.

• 3

  In a small bowl, whisk together the extra virgin olive oil, juice and zest of the half lemon, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and green beans onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables to allow the skin to crisp.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown and tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.