NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

0.75 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Scrub the Yukon Gold potato and dice it into uniform half-inch cubes to ensure even roasting.

• 3

  Trim the ends off the fresh green beans and set them aside.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, sea salt, and black pepper.

• 5

  Place the diced potatoes on one side of the sheet pan, drizzle with half of the herb oil mixture, and toss to coat.

• 6

  Roast the potatoes for 15 minutes to give them a head start on getting crispy.

• 7

  While potatoes roast, pat the chicken breast dry and brush with the remaining herb oil mixture.

• 8

  Remove the pan from the oven, place the chicken and green beans on the other side, and squeeze the fresh lemon juice over the entire tray.

• 9

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

• 10

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the golden potatoes and beans.