NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast

175g Russet Potato

1/4 cup Cornflakes Cereal

1.5 tsp Olive Oil

100g Green Beans

1/2 tsp Dried Rosemary

1/4 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Cut the russet potato into thin, even wedges and toss them in a bowl with half of the olive oil, garlic powder, and a pinch of sea salt.

• 3

  Spread the potato wedges in a single layer on one side of the baking sheet.

• 4

  Crush the cornflakes into fine crumbs using a bag or food processor, then mix with the dried rosemary in a shallow dish.

• 5

  Brush the chicken breast with the remaining olive oil and press it firmly into the cereal mixture until the surface is well coated.

• 6

  Place the chicken on the other side of the baking sheet and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

  While the chicken roasts, steam the green beans for 5 minutes until they are vibrant and tender-crisp.

• 8

  Serve the crispy chicken alongside the roasted wedges and green beans for a balanced, high-protein meal.