NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium gold potato

1 cup green beans

0.5 tbsp olive oil

1 tbsp lemon juice

2 clove garlic

0.5 tsp dried oregano

0.25 tsp dried thyme

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 sheet pan with parchment paper.

• 2

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

• 3

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

• 4

  Place the chicken breast, cubed potatoes, and green beans onto the prepared sheet pan.

• 5

  Pour the lemon-herb mixture over the ingredients and toss thoroughly with your hands or tongs to ensure everything is evenly coated.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken is not covered by the vegetables.

• 7

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

• 8

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