NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium russet potato

1 tsp olive oil

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the russet potato into thin, even wedges and pat them thoroughly dry with a paper towel to ensure they get extra crispy.

• 3

  In a bowl, toss the potato wedges with half of the olive oil, garlic powder, dried rosemary, sea salt, and black pepper.

• 4

  Arrange the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden brown.

• 5

  While the fries roast, season the chicken breast with the remaining olive oil, salt, pepper, and lemon juice.

• 6

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Slice the succulent chicken into strips and serve alongside the hot garlic herb fries, garnished with fresh chopped parsley.