NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the russet potato thoroughly and cut it into uniform 1/2-inch cubes, then pat them dry with a paper towel to ensure they crisp up.

• 3

  Slice the chicken breast into even 1-inch strips or bite-sized pieces to ensure they cook at the same rate as the potatoes.

• 4

  In a large mixing bowl, combine the chicken and potato cubes with the olive oil, dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together until the chicken and potatoes are well-coated in the oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pan so the ingredients roast rather than steam.

• 7

  Roast in the center of the oven for 20-25 minutes, flipping the potatoes halfway through, until the chicken is cooked through and the potatoes are golden brown.

• 8

  Remove from the oven and immediately squeeze the juice of half a lemon over the hot chicken and potatoes.

• 9

  Garnish with freshly chopped parsley and serve warm.