NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.75 tbsp extra virgin olive oil

1 cup green beans

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 medium lemon

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  In a large bowl, toss the potato cubes and green beans with 0.5 tablespoon of olive oil, half of the rosemary, half of the thyme, and half of the salt and pepper.

• 4

  Pat the chicken breast dry and rub with the remaining 0.25 tablespoon of olive oil, minced garlic, and the remaining herbs, salt, and pepper.

• 5

  Arrange the vegetables on the baking sheet and place the chicken breast in the center, topping it with thin slices of the lemon.

• 6

  Roast for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.