NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Russet potato

0.25 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 clove Garlic

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper.

• 2

  Slice the russet potato into thin fries and cut the chicken breast into similar long, thin strips to ensure even cooking.

• 3

  In a large mixing bowl, toss the potato and chicken strips with the olive oil, garlic powder, sea salt, and black pepper until thoroughly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, making sure no pieces are overlapping so they can crisp up properly.

• 5

  Roast for 20 to 25 minutes, flipping the pieces halfway through, until the potatoes are golden brown and the chicken is cooked through.

• 6

  While the fries are roasting, prepare the aioli by whisking together the Greek yogurt, lemon juice, and one minced garlic clove in a small ramekin.

• 7

  Remove the tray from the oven and immediately sprinkle the hot chicken and potatoes with the grated parmesan cheese and chopped fresh parsley.

• 8

  Serve the garlic parmesan fries and chicken warm with the creamy lemon-yogurt aioli on the side for dipping.