NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Yukon gold potatoes

1 cup Green beans

2 tsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Wash and cube the Yukon gold potatoes into bite-sized pieces, then place them in a bowl and toss with 1 teaspoon of olive oil, half the sea salt, half the black pepper, and the minced fresh rosemary.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes to give them a head start on crisping.

• 4

  While the potatoes roast, season the chicken breast evenly with the remaining sea salt, black pepper, fresh thyme, and minced garlic.

• 5

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

• 6

  Drizzle the green beans with the remaining 1 teaspoon of olive oil and toss them slightly to coat.

• 7

  Return the sheet to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables, then garnish with the bright lemon zest before serving.