NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium Russet potato

2 tbsp Parmesan cheese

1 tbsp olive oil

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Scrub the Russet potato clean and slice it into 8 even wedges; slice the chicken breast into similar long, wedge-shaped strips.

• 3

  In a large mixing bowl, whisk together the olive oil, garlic powder, sea salt, black pepper, and dried oregano.

• 4

  Add the potato wedges and chicken strips to the bowl, tossing thoroughly until every piece is evenly coated in the herb-oil mixture.

• 5

  Spread the potatoes and chicken in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for maximum airflow and crisping.

• 6

  Sprinkle the grated parmesan cheese evenly over the top of both the potatoes and the chicken.

• 7

  Roast in the center of the oven for 25-30 minutes, flipping the pieces halfway through, until the potatoes are golden-brown and the chicken is fully cooked.

• 8

  Remove from the oven and garnish with fresh chopped parsley before serving immediately while hot and crispy.