NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh green beans

0.25 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and cube the Yukon Gold potato into 1/2-inch pieces, and trim the ends of the fresh green beans.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the potato cubes on one side of the sheet pan, drizzle with half of the lemon-herb oil mixture, and toss to coat evenly.

• 5

  Roast the potatoes alone for 10 minutes to give them a head start on getting crispy.

• 6

  Remove the pan from the oven, place the chicken breast in the center, and add the green beans to the remaining open space.

• 7

  Drizzle the remaining herb oil over the chicken and green beans, ensuring everything is well-coated.

• 8

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

• 9

  Remove from the oven and sprinkle the fresh lemon zest over the entire dish before serving while hot.