NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

2 tsp extra virgin olive oil

1 cup green beans

0.5 medium lemon

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and scrub the Yukon Gold potato, then cut it into 1/2-inch cubes.

• 3

  Place the potato cubes on the baking sheet and toss with 1 tsp of olive oil, half of the rosemary, and a pinch of the salt and pepper.

• 4

  Roast the potatoes for 10 minutes to give them a head start on crisping.

• 5

  While the potatoes roast, zest the lemon and combine it with the remaining olive oil, rosemary, garlic powder, salt, and pepper in a small bowl.

• 6

  Rub the lemon-herb mixture over the chicken breast and trim the ends of the green beans.

• 7

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

• 8

  Return the sheet to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Squeeze the juice from the lemon half over the chicken and vegetables just before serving for a bright, fresh finish.