NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

6 oz Baby yellow potatoes

1 tbsp Extra virgin olive oil

2 clove Garlic

1 tbsp Grated parmesan cheese

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Boil the baby yellow potatoes in a large pot of salted water until fork-tender, approximately 15 minutes.

• 2

  Drain and dry the potatoes, then place them on a parchment-lined baking sheet and gently press down with a flat-bottomed glass to smash.

• 3

  Drizzle with half of the olive oil and season with a pinch of sea salt and pepper; roast at 425°F for 20 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, season the chicken breast with oregano, salt, pepper, and lemon juice, then grill or pan-sear for 6-7 minutes per side until cooked through.

• 5

  Mince the garlic and finely chop the parsley, then whisk them into the remaining olive oil.

• 6

  Brush the hot smashed potatoes with the garlic-parsley oil, sprinkle with parmesan cheese, and serve immediately alongside the sliced chicken.