NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

1 cup green beans

2 tsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes to ensure they roast quickly and evenly.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, pepper, and lemon juice.

• 4

  Place the potato cubes on one side of the baking sheet and toss with half of the herb oil mixture.

• 5

  Roast the potatoes for 15 minutes to give them a head start on becoming golden and tender.

• 6

  While potatoes roast, brush the remaining herb oil over the chicken breast and toss the green beans in any leftover oil.

• 7

  Carefully remove the baking sheet from the oven, add the chicken breast and green beans to the empty side, and return to the oven.

• 8

  Roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are crisp.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat succulent and flavorful.