NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Garlic powder

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the Yukon Gold potato well and dice into uniform 1-inch cubes to ensure even cooking.

• 3

  Pat the chicken breast completely dry with a paper towel and place it in a large mixing bowl along with the diced potatoes.

• 4

  Drizzle the extra virgin olive oil over the chicken and potatoes, then sprinkle with the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss the ingredients thoroughly with your hands or a spatula until every piece is evenly coated in the oil and herb mixture.

• 6

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, making sure they are not crowded so they roast rather than steam.

• 7

  Place in the oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and allow the chicken to rest for at least 5 minutes on a cutting board to lock in the juices before slicing.

• 9

  Garnish the dish with freshly chopped parsley and serve warm.