NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

0.25 tsp dried rosemary

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh green beans

1 tsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Scrub the Yukon gold potato and dice it into small, even half-inch cubes to ensure they get perfectly crisp.

• 3

  Place the potato cubes on the baking sheet and toss with half of the olive oil, sea salt, and the dried rosemary.

• 4

  Roast the potatoes in the oven for 10 minutes to give them a head start on browning.

• 5

  While potatoes roast, season the chicken breast with the remaining olive oil, dried thyme, garlic powder, and black pepper.

• 6

  Remove the sheet pan from the oven, move potatoes to one side, and add the chicken breast and trimmed green beans to the other side.

• 7

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

• 8

  Finish the dish with a bright squeeze of fresh lemon juice over the chicken and vegetables before serving.