2tspextra-virgin olive oilapproximate volume; 4.5 g per teaspoon
1tbsplemon juiceapproximate volume; 15.25 g per tablespoon
1/2tsporegano, dried(1/2 g)
Instructions
Heat oven to 400°F (200°C). Cut the raw potato or sweet potato into small cubes or wedges. Spread on parchment; use part of the listed oil if included, reserving the rest for the pan or dressing. Roast 25–35 minutes, turning once, until fork-tender. No additional oil is included in the nutrition.
Cook the measured raw chicken on a lined tray at 400°F (200°C), or in a nonstick skillet, until the thickest part reaches 165°F. Begin checking breast pieces after 15 minutes and thighs after 20 minutes; timing depends on thickness. Use only the oil listed in the recipe.
Prepare the green beans. Steam or cook in a nonstick pan with a splash of water until tender, about 5–10 minutes; add leafy greens near the end. Use remaining measured cooking oil if included.
Assemble with the remaining listed ingredients. Use any measured citrus, mustard, mayonnaise, herbs or salsa as the sauce; divide all ingredients equally among the stated servings. Serve fruit or toast alongside when included.
Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Potatoes standardized to 255 g raw (9 oz).Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.