NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Yukon Gold potato

1 cup Green beans

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried rosemary

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into half-inch cubes and toss them on the baking sheet with 0.25 tablespoons of olive oil, 0.5 teaspoons of garlic powder, and a pinch of salt and pepper.

• 3

  Roast the potatoes for 20 to 25 minutes, tossing halfway through until they are golden and crispy.

• 4

  Season the chicken breast evenly with the remaining garlic powder, dried rosemary, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a heavy skillet over medium-high heat.

• 6

  Sear the chicken for 5 to 7 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 7

  During the last 6 minutes of potato roasting, add the green beans and minced fresh garlic to the baking sheet, tossing to combine.

• 8

  Remove everything from the heat and drizzle the fresh lemon juice over the chicken and vegetables before serving.