NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

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

  Cut the chicken breast into 1-inch bite-sized pieces and dice the potato into 1/2-inch cubes to ensure they cook evenly.

• 3

  Trim the ends off the green beans and place them on the sheet pan along with the chicken and potatoes.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture over the ingredients on the sheet pan and toss thoroughly with your hands to coat every piece.

• 6

  Spread the ingredients out in a single layer, ensuring they aren't overcrowded so the potatoes can get crispy.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are golden brown and tender when pierced with a fork.

• 8

  Remove from the oven and serve immediately while the chicken is juicy and the vegetables are hot.