NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

150 g Baby Potatoes

2 tsp Olive Oil

Juice of 1/4 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Wash the baby potatoes and cut them into halves or quarters, depending on their size. Place them in a mixing bowl.

• 3

  Drizzle 2 teaspoons of olive oil over the potatoes, season with a pinch of salt and pepper, and toss to evenly coat.

• 4

  Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes until they are golden and crispy, turning once halfway through.

• 5

  While the potatoes are roasting, pat the chicken breast dry with a paper towel. Season both sides with salt and pepper.

• 6

  In a small bowl, combine minced garlic, chopped rosemary and thyme leaves (from the sprigs), and a squeeze of lemon juice.

• 7

  Rub the herb mixture evenly over the chicken breast.

• 8

  Heat a skillet over medium-high heat and sear the chicken breast for about 2-3 minutes per side until a golden crust forms.

• 9

  Transfer the seared chicken to an oven-safe dish and place it in the oven for an additional 10-12 minutes until fully cooked.

• 10

  Once the chicken reaches an internal temperature of at least 165°F (74°C), remove it from the oven.

• 11

  Plate the chicken alongside the crispy lemon potatoes and finish with an extra drizzle of fresh lemon juice if desired.