NUTRITION

SERVINGS

INGREDIENTS

3.35 ounces Chicken Breast

150 grams Russet Potato

1.1 tablespoons Extra Virgin Olive Oil

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

1.5 tablespoons Parmesan Cheese

Dried Rosemary

Dried Thyme

Sea Salt

PREPARATION

• 1

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

• 2

  Slice the russet potato into uniform wedges and toss them in a bowl with half of the olive oil, dried rosemary, and a pinch of sea salt.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 15 minutes.

• 4

  While the potatoes roast, season the chicken breast with the remaining olive oil, dried thyme, and a pinch of salt.

• 5

  Remove the tray from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 6

  Return the tray to the oven and roast for another 18-20 minutes until the chicken is cooked through and the potatoes are golden and crispy.

• 7

  In a small bowl, toss the mixed greens and halved cherry tomatoes with a splash of lemon juice or balsamic vinegar.

• 8

  Plate the roasted chicken and crispy potato wedges, topping the chicken with the parmesan cheese, and serve with the fresh side salad.