Preheat oven to 400 degrees F and cover a sheet pan with aluminum foil.

In a bowl mix 1/4 cup Bertolli Organic Extra Virgin Olive Oil, the juice and zest of 2 Kumquats, 1 tsp chili powder, and some chopped fresh basil. Whisk together to create a marinade and pour it over the boneless skinless chicken breast cubes to sit while preparing the vegetables.

Wash and stem the green beans and cut the small potatoes in half. Toss them with some additional Bertolli Organic Extra Virgin Olive Oil and sprinkle with some chili powder as desired for seasoning.

Place all ingredients; chicken, potatoes, and green beans on the sheet pan and spread out evenly. Bake at 400 degrees for 30-35 minutes or until chicken is cooked to an internal temp of 165 F and potatoes are softened.

Serve