NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup red potatoes

0.5 cup carrots

1 cup green beans

1 tbsp extra virgin olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the red potatoes into 1-inch cubes and peel and slice the carrots into 1/2-inch thick rounds.

• 3

  Trim the ends of the green beans and set them aside separately from the root vegetables.

• 4

  In a large bowl, toss the potatoes and carrots with half of the olive oil, rosemary, garlic powder, salt, and pepper.

• 5

  Spread the potatoes and carrots in a single layer on the prepared sheet pan and roast for 15 minutes.

• 6

  While the vegetables roast, rub the chicken breast with the remaining olive oil and seasonings.

• 7

  Remove the pan from the oven, toss the green beans with the root vegetables, and move them to the sides to make room for the chicken.

• 8

  Place the chicken breast in the center of the pan and return to the oven for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 9

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