NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

1 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 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the Yukon Gold potato into small 1-inch cubes and trim the ends off the fresh green beans.

• 3

  In a bowl, toss the potato cubes and green beans with half of the olive oil and a pinch of salt and pepper.

• 4

  Pat the chicken breast dry and rub with the remaining olive oil, rosemary, thyme, garlic powder, salt, and pepper.

• 5

  Arrange the chicken and potatoes on the prepared baking sheet in a single layer.

• 6

  Roast for 15 minutes, then toss the green beans onto the sheet and roast for an additional 10-12 minutes until the chicken is cooked through.

• 7

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