NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

0.5 tbsp extra virgin olive oil

1 tsp Herbes de Provence

1 clove garlic

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 baking sheet with parchment paper.

• 2

  Wash and dice the Yukon Gold potato into 1-inch cubes, and finely mince the garlic clove.

• 3

  In a small bowl, whisk together the olive oil, Herbes de Provence, minced garlic, sea salt, and black pepper.

• 4

  Toss the potato cubes with half of the herb-oil mixture and spread them in a single layer on the baking sheet.

• 5

  Roast the potatoes for 15 minutes.

• 6

  While potatoes roast, brush the remaining herb-oil mixture onto the chicken breast.

• 7

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken breast on the other side.

• 8

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

• 9

  While the chicken finishes, steam the green beans in a steamer basket over boiling water for 5-6 minutes until tender-crisp.

• 10

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