NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.75 tbsp Extra virgin olive oil

2 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh green beans

PREPARATION

• 1

  Preheat your oven to 400°F 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 of the fresh green beans.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, toss the potato cubes and green beans with 0.5 tbsp of olive oil, half of the minced garlic, half of the chopped herbs, sea salt, and black pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub with the remaining 0.25 tbsp of olive oil, the rest of the garlic, and the remaining herbs.

• 6

  Spread the seasoned potatoes and green beans onto the prepared sheet pan, leaving enough space in the center for the chicken.

• 7

  Place the chicken breast on the pan and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist finish.