NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 small Yukon gold potato

1 cup green beans

0.5 tbsp extra virgin olive oil

0.5 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and toss them on a baking sheet with half of the olive oil, a pinch of salt, and a pinch of pepper.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 4

  While the potatoes roast, season the chicken breast on both sides with dried oregano, dried thyme, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In the final minute of cooking the chicken, add the minced garlic to the pan and sauté until fragrant, then pour in the lemon juice to deglaze the pan.

• 7

  Steam the green beans in a small amount of water for 4-5 minutes until they are vibrant green and tender-crisp.

• 8

  Plate the chicken alongside the roasted potatoes and green beans, drizzling any remaining lemon-garlic pan juices over the chicken before serving.