NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 tbsp extra virgin olive oil

2 tbsp white vinegar

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the russet potato into paper-thin rounds using a mandoline or a very sharp knife.

• 3

  Place the potato slices in a bowl and cover with the white vinegar, letting them soak for 10 minutes to infuse the flavor.

• 4

  Drain the vinegar and pat the potato slices extremely dry with a clean kitchen towel to ensure they get crispy.

• 5

  Toss the dried potato slices with 0.5 tbsp of extra virgin olive oil and 0.25 tsp of sea salt.

• 6

  Arrange the slices in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.

• 7

  While the chips bake, season the chicken breast with the remaining 0.5 tbsp olive oil, dried oregano, garlic powder, lemon juice, remaining sea salt, and black pepper.

• 8

  Grill the chicken breast over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 9

  Let the chicken rest for 3 minutes before serving it alongside the fresh salt and vinegar potato chips.