NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small russet potato

0 tsp avocado oil

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

0 whole sprouted grain bun

1 slice tomato

0.25 cup arugula

1 tbsp dijon mustard

PREPARATION

• 1

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

• 2

  Slice the russet potato into thin wedges and place them in a mixing bowl.

• 3

  Toss the potato wedges with 1 teaspoon of avocado oil, the dried rosemary, and half of the sea salt and black pepper.

• 4

  Spread the fries in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until golden and crisp.

• 5

  Season the chicken breast evenly with the garlic powder and the remaining sea salt and black pepper.

• 6

  Heat the remaining teaspoon of avocado oil in a medium skillet over medium-high heat.

• 7

  Add the chicken breast to the skillet and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the outside is nicely browned.

• 8

  During the last minute of cooking, place the sprouted grain bun halves in the skillet or a toaster to lightly brown.

• 9

  Spread the Dijon mustard on the bottom bun, then layer with arugula, the tomato slice, and the pan-seared chicken.

• 10

  Top with the remaining bun half and serve immediately alongside the hot herb fries.