NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.25 medium Yukon gold potatoes

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Dice the Yukon gold potatoes into 1-inch cubes and finely mince the fresh garlic, rosemary, and thyme.

• 3

  Slice the chicken breast into even 1-inch pieces to ensure they cook at the same rate as the potatoes.

• 4

  In a large bowl, toss the chicken, potatoes, garlic, and herbs with the olive oil, sea salt, and black pepper until every piece is well coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overlapping so they roast rather than steam.

• 6

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the potatoes are golden-brown and the chicken is cooked through.

• 7

  Remove from the oven and serve immediately while the potato edges are perfectly crisp and the garlic is fragrant.