NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup red potatoes

1 tbsp olive oil

1 tsp ghee

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the red potatoes into 1/2-inch cubes and toss them with 0.5 tbsp of olive oil and a pinch of sea salt on a baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

• 4

  While potatoes roast, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until fully cooked and golden.

• 6

  Remove the chicken from the skillet and set aside to rest.

• 7

  In the same skillet, reduce heat to medium and add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Stir in the lemon juice, lemon zest, and chopped fresh rosemary, scraping the bottom of the pan to release the flavorful browned bits.

• 9

  Add the roasted potatoes and chicken back into the skillet, tossing briefly in the lemon-herb sauce before serving.