NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Mince the fresh garlic clove and finely chop the fresh rosemary leaves.

• 4

  In a medium bowl, toss the potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 10 minutes.

• 6

  While potatoes are roasting, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and chopped rosemary in a small bowl.

• 7

  Rub the chicken breast thoroughly with the lemon-herb mixture and the remaining salt and pepper.

• 8

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken breast on the other side.

• 9

  Return the sheet to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown.

• 10

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted potatoes.