NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cups green beans

0.5 cup baby potatoes

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the stem ends off the fresh green beans.

• 3

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

• 4

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

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, using tongs to toss everything until thoroughly and evenly coated.

• 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 fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes on the pan before slicing to ensure the meat remains succulent.