NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 medium Yukon Gold potato

1 cup Green beans

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into 1-inch cubes, leaving the skin on for extra fiber.

• 3

  In a small bowl, toss the potato cubes with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 12 minutes.

• 5

  While the potatoes are roasting, rub the chicken breast with the remaining olive oil, dried oregano, garlic powder, and the rest of the salt and pepper.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast and trimmed green beans on the other side.

• 7

  Return the pan to the oven and roast for an additional 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven, drizzle the fresh lemon juice over the chicken and vegetables, and garnish with chopped fresh parsley before serving.