NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz Yukon Gold potatoes

1.5 tsp extra virgin olive oil

1 cup green beans

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potatoes into 1/2-inch cubes, then place them on one side of the prepared baking sheet.

• 3

  Toss the potatoes with 0.5 tsp of olive oil, half of the dried oregano, half of the garlic powder, and a pinch of the salt and pepper.

• 4

  Place the baking sheet in the oven and roast the potatoes for 15 minutes.

• 5

  While the potatoes are roasting, pat the chicken breast dry and rub it with 0.5 tsp of olive oil and the remaining oregano and garlic powder.

• 6

  Carefully remove the baking sheet from the oven, slide the potatoes to one side, and add the chicken breast and trimmed green beans to the empty space.

• 7

  Drizzle the green beans with the final 0.5 tsp of olive oil and the remaining salt and pepper.

• 8

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

• 9

  Remove from the oven, drizzle the fresh lemon juice over the entire tray, and garnish with freshly chopped parsley before serving.