NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the Russet potato into very thin rounds using a mandoline or a sharp knife for uniform crispness.

• 3

  Toss the potato slices in a bowl with half of the olive oil and a pinch of sea salt until evenly coated.

• 4

  Arrange the slices in a single layer on the baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and crisp.

• 5

  While the chips bake, season the chicken breast with the remaining olive oil, garlic powder, dried oregano, sea salt, black pepper, and lemon juice.

• 6

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.

• 8

  Serve the warm, herb-crusted chicken alongside the fresh, salty potato chips.