NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 tbsp extra virgin olive oil

1 cup green beans

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss them in a bowl with 0.5 tbsp of olive oil, the dried rosemary, and a portion of the sea salt and black pepper.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 20-25 minutes, tossing halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, season the chicken breast on both sides with the garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat until shimmering.

• 6

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the exterior is browned and the internal temperature reaches 165°F.

• 7

  Trim the green beans and steam them in a steamer basket over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

• 8

  Plate the pan-seared chicken alongside the roasted potatoes and steamed green beans, then drizzle the lemon juice over the chicken just before serving.