NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the Yukon Gold potato into 1/2-inch cubes and trim the ends off the green beans.

• 3

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 4

  In a large bowl, toss the potato cubes and green beans with half of the olive oil, half of the rosemary, sea salt, and black pepper.

• 5

  Spread the vegetables in a single layer on one side of the prepared baking sheet.

• 6

  Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, onion powder, and the rest of the rosemary.

• 7

  Place the chicken on the other side of the baking sheet and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven, drizzle the chicken and vegetables with fresh lemon juice, and let rest for 5 minutes before serving.