NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 cup green beans

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the russet potato and cut it into thin, even wedges so they crisp up beautifully in the oven.

• 3

  In a large bowl, toss the potato wedges with half of the olive oil, the dried rosemary, and half of the sea salt and pepper.

• 4

  Pat the chicken breast dry and season both sides with the remaining olive oil, dried thyme, garlic powder, and the rest of the salt and pepper.

• 5

  Arrange the chicken and potatoes on the prepared baking sheet in a single layer and roast for 15 minutes.

• 6

  Add the trimmed green beans to the sheet, tossing them slightly in the pan juices, and roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.