NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

1 cup green beans

1 clove garlic

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the Yukon gold potato into 1-inch cubes and trim the ends off the green beans.

• 3

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

• 4

  Place the chicken breast, potato cubes, and green beans on the prepared baking sheet.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.

• 6

  Spread the ingredients out into a single layer to ensure even roasting.

• 7

  Roast in the center of the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted potatoes and beans.