NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the potato clean and slice it into 8 even wedges, then place them in a mixing bowl.

• 3

  Toss the potato wedges with half of the olive oil, half of the garlic powder, rosemary, thyme, salt, and pepper until well coated.

• 4

  Spread the wedges in a single layer on one side of the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, season the chicken breast with the remaining olive oil, lemon juice, garlic powder, and a pinch of salt and pepper.

• 6

  Remove the baking sheet from the oven, flip the potato wedges, and place the chicken breast on the other side of the pan.

• 7

  Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are crispy and golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the hot potato wedges.