NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yellow potato

0.5 cup Green peas

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, mince the garlic and combine it with the dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the diced potatoes on one side of the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the herb mixture.

• 5

  Toss the potatoes to coat thoroughly and spread them out in a single layer.

• 6

  Roast the potatoes for 10 minutes while you prepare the chicken.

• 7

  Pat the chicken breast dry with a paper towel, then rub with the remaining olive oil and herb mixture.

• 8

  Carefully remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 9

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

• 10

  While the chicken and potatoes finish, steam the green peas in a small amount of water until tender and bright green.

• 11

  Let the chicken rest for 5 minutes before slicing it against the grain.

• 12

  Plate the sliced chicken alongside the roasted potatoes and steamed peas, serving immediately while hot.