NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup Yukon gold potatoes

1 cup green beans

0.5 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

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the potatoes into small half-inch cubes and trim the ends off the fresh green beans.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.

• 4

  Add the chicken breast and cubed potatoes to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

• 5

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast in the oven for 15 minutes, then carefully add the green beans to the tray and toss them with the remaining juices.

• 7

  Continue roasting for another 10 to 12 minutes until the chicken is cooked through and the potatoes are fork-tender.

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving hot.