NUTRITION

SERVINGS

INGREDIENTS

3 oz Sirloin steak

3 oz Chicken breast

4 oz Russet potato

1 cup Haricots verts

1 tsp Olive oil

1 tsp Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Slice the russet potato into thin, uniform fries and toss them in a bowl with half of the olive oil, the minced garlic, and a pinch of sea salt.

• 3

  Spread the potato fries in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.

• 4

  While the fries roast, season the sirloin steak and chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 5

  Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.

• 6

  Grill the steak and chicken for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and the steak is cooked to your preferred doneness.

• 7

  Steam the haricots verts in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.

• 8

  Allow the meat to rest for 3 minutes before slicing, then serve alongside the garlic fries and steamed haricots verts.