NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium potato

2 tsp extra virgin olive oil

1 tbsp sriracha

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the potato into thin, even wedges and place them in a bowl.

• 3

  Toss the potato wedges with 1 teaspoon of olive oil, the sea salt, and the garlic powder until well coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crisp.

• 5

  While the fries bake, season the chicken breast with black pepper on both sides.

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 8

  In a small ramekin, whisk together the sriracha and honey.

• 9

  During the last 2 minutes of cooking, brush the sriracha-honey glaze over both sides of the chicken to caramelize.

• 10

  Remove the chicken from the pan, let it rest for 3 minutes, then slice and serve alongside the crispy potato wedges.

• 11

  Garnish the entire plate with finely chopped fresh parsley for a burst of color and freshness.