NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Wash the Yukon gold potato and dice it into uniform 1/2-inch cubes for even roasting.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a medium mixing bowl, toss the potato cubes with 0.5 tbsp of olive oil, half of the minced garlic, the rosemary, and a pinch of the salt and pepper.

• 5

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 6

  While potatoes roast, season the chicken breast on both sides with the remaining salt and pepper.

• 7

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet or heavy pan over medium-high heat.

• 8

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely browned.

• 9

  During the last 2 minutes of the chicken cooking, add the remaining garlic and the fresh baby spinach to the skillet, stirring until the spinach is just wilted.

• 10

  Plate the crispy roasted potatoes alongside the pan-seared chicken and sautéed greens, serving immediately while hot.