NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

120 g Yukon gold potatoes

1 cup Green beans

2 tsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon gold potatoes into half-inch cubes and trim the ends off the fresh green beans.

• 3

  Cut the chicken breast into one-inch bite-sized pieces to ensure they cook evenly with the vegetables.

• 4

  In a large mixing bowl, combine the chicken, potatoes, and green beans with the olive oil, rosemary, thyme, garlic powder, salt, and pepper.

• 5

  Toss everything thoroughly until every piece is well-coated in the oil and herb mixture.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so it roasts rather than steams.

• 7

  Bake for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are fork-tender.

• 8

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