NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup baby red potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and halve the baby red potatoes, ensuring they are uniform in size for even roasting.

• 3

  Pat the chicken breast dry with a paper towel and cut into 1-inch thick medallions.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Add the potatoes and chicken to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.

• 6

  Spread the chicken and potatoes onto the baking sheet in a single layer, ensuring they are not overcrowded so they crisp properly.

• 7

  Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and the chicken is cooked through to an internal temperature of 165°F.

• 8

  Remove from the oven and drizzle with fresh lemon juice to brighten the savory herb flavors before serving.