NUTRITION

SERVINGS

INGREDIENTS

11 ounces Boneless Skinless Chicken Breast

1 medium Russet Potato

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Scrub the potato clean and cut it into even-sized wedges.

• 3

  In a bowl, toss the potato wedges with half of the olive oil, garlic powder, and a pinch of salt.

• 4

  Spread the wedges on the baking sheet in a single layer and roast for 25-30 minutes until golden and crispy.

• 5

  While the potatoes roast, whisk together the remaining olive oil, dried rosemary, and black pepper in a small bowl.

• 6

  Coat the chicken breast thoroughly with the herb oil mixture.

• 7

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes to keep it juicy.

• 9

  Serve the grilled chicken alongside the hot potato wedges.