NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

1 tsp olive oil

2 tbsp parmesan cheese

0.5 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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

  Slice the russet potato into even wedges and pat them thoroughly dry with a paper towel to ensure they get maximum crispiness in the oven.

• 3

  In a mixing bowl, toss the potato wedges with the olive oil, half of the garlic powder, sea salt, and black pepper until well coated.

• 4

  Place the chicken breast on one side of the baking sheet and season both sides with the remaining garlic powder, dried oregano, and a pinch of salt and pepper.

• 5

  Arrange the potato wedges in a single layer on the other side of the sheet, ensuring they aren't overlapping so they roast evenly.

• 6

  Bake for 25 to 30 minutes, flipping the potatoes halfway through, until the chicken reaches an internal temperature of 165°F and the wedges are tender and golden.

• 7

  Remove from the oven and immediately sprinkle the hot potato wedges with the parmesan cheese and fresh parsley before serving.