NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup green beans

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and place them on the baking sheet.

• 3

  Toss the potatoes with 0.25 tablespoons of olive oil and half of the sea salt and black pepper.

• 4

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and crispy on the edges.

• 5

  While potatoes roast, season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the final 2 minutes of cooking the chicken, add the minced garlic, fresh rosemary, and fresh thyme to the pan, basting the chicken with the infused oil.

• 9

  Steam the green beans for 4-5 minutes until tender-crisp and bright green.

• 10

  Plate the chicken alongside the roasted potatoes and green beans, finishing the dish with a fresh squeeze of lemon juice.