NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 medium Yukon gold potato

1 cup green beans

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and trim the ends off the fresh green beans.

• 3

  In a small mixing bowl, combine the olive oil, dried rosemary, dried thyme, garlic powder, sea salt, black pepper, and lemon zest.

• 4

  Place the chicken breast, diced potatoes, and green beans onto the prepared sheet pan in a single layer.

• 5

  Drizzle the herb and oil mixture over the chicken and vegetables, tossing the produce and coating the meat thoroughly to ensure maximum flavor.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Plate the sliced chicken alongside the roasted potatoes and green beans, drizzling any remaining pan juices over the top.