NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup baby gold potatoes

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried basil

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Wash and dice the baby gold potatoes into 1/2-inch cubes so they roast evenly.

• 3

  In a small bowl, toss the potatoes with 0.5 tablespoons of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes in a single layer on the prepared sheet pan and roast for 15 minutes.

• 5

  While the potatoes are roasting, pat the chicken breast dry and rub with the remaining 0.5 tablespoons of olive oil, dried oregano, dried basil, and garlic powder.

• 6

  Remove the pan from the oven, slide the potatoes to one side, and place the seasoned chicken breast and cherry tomatoes on the other side.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have blistered.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then garnish the entire dish with freshly chopped parsley.