NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

6 oz Yukon Gold potatoes

1 cup green beans

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp onion powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potatoes into 1/2-inch cubes and trim the ends of the green beans.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces to ensure even cooking.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, rosemary, thyme, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Add the chicken, potatoes, and green beans to the bowl and toss until every piece is thoroughly coated in the herb oil.

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the pieces aren't too crowded.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and slightly crisp.

• 8

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