NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon gold potato

0.75 tbsp extra virgin olive oil

1 cup green beans

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

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 and trim the ends off the green beans.

• 3

  In a small bowl, whisk together the olive oil, rosemary, garlic powder, sea salt, black pepper, and lemon zest.

• 4

  Place the diced potatoes in a bowl and toss with one-third of the herb-oil mixture until well coated.

• 5

  Spread the potatoes onto the prepared baking sheet and roast for 10 minutes.

• 6

  While potatoes roast, rub the remaining herb-oil mixture over the chicken breast.

• 7

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and green beans on the other side.

• 8

  Return the sheet to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Drizzle the fresh lemon juice over the chicken and vegetables immediately before serving for a bright, fresh finish.