Add Chicken & Green Beans:
After 10 minutes, remove the pan and add the seasoned chicken breasts. Toss the green beans with the remaining ½ tbsp olive oil and a pinch of salt/pepper, and arrange them on the pan too.
Roast Everything:
Return the pan to the oven and roast for 20–25 more minutes, or until the chicken is cooked through (internal temp 165°F) and the potatoes are tender.
Optional: Broil
For a golden finish, broil for the last 2–3 minutes — keep a close eye to prevent burning.
Serving Suggestions:
- Serve with a lemon wedge or a drizzle of balsamic glaze.
- Great alongside rice or a simple green salad for a larger meal.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat in the oven or air fryer to keep the texture crisp.
Nutrition (approx. per serving, 4 servings):
- Calories: 390
- Protein: 38g
- Carbs: 20g
- Fat: 18g
- Fiber: 4g
