Serves: 5

​Prep time: 20 Minutes

Bake time: 45 -50 Minutes

Ingredients

Main Ingredients:

5 chicken breasts

2 pounds of mini potatoes

1 pound of white beans

Marinade:

• 1 teaspoon of onion powder

• 1 teaspoon of garlic powder

• 1 teaspoon of paprika

• 1 teaspoon of herb and garlic seasoning

• 1/2 teaspoon of dried basil

• 1/2 teaspoon of dried oregano

• 1 teaspoon of salt

• 1/2 teaspoon of black pepper

• Juice of half a lemon

• 1/4 cup of extra virgin olive oil

Directions:

1. In a bowl, toss the mini potatoes (or the potatoes of your choice) with olive oil, salt and black pepper until evenly coated.

   
   

2. Line a large baking sheet with aluminum foil and parchment paper. Drizzle lightly with olive oil and spread the potatoes evenly on the sheet.

   
   

3. Preheat the oven to 425F and bake for 15 minutes.

   
   

4. While the potatoes bake, place the chicken breasts in the bowl. Add in the juice of a lemon, olive oil, salt, pepper, garlic powder, sweet paprika, herb and garlic seasoning, dried basil, onion powder and dry oregano. Toss until well coated. Set aside and allow the chicken to marinate for 5 minutes.

   
   

5. In a bowl, add in the white beans. Drizzle olive oil, season with salt and black pepper, and toss until evenly coated.

   
   

6. Remove the potatoes from the oven. Push them to the side to make space, then add the chicken and beans. Make sure to not overlap the chicken.

   
   

7. Return to the oven and bake for another 30-35 minutes, or until the chicken reaches the correct internal temperature (mine took 38 minutes).

   
   

8. Plate the chicken, potatoes and beans. Enjoy!