NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

1 tsp Truffle oil

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the russet potato clean and slice it into thin, uniform wedges to ensure even roasting.

• 3

  Slice the chicken breast into strips that are roughly the same thickness as your potato wedges.

• 4

  In a large mixing bowl, toss the potato wedges with the extra virgin olive oil and half of the sea salt, black pepper, and garlic powder.

• 5

  Spread the potatoes in a single layer on one side of the prepared baking sheet and roast for 15 minutes.

• 6

  While potatoes roast, toss the chicken strips in the same bowl with the remaining sea salt, black pepper, and garlic powder.

• 7

  Add the chicken strips to the other side of the baking sheet and roast everything for an additional 12 to 15 minutes until the chicken is cooked through and the potatoes are golden.

• 8

  Transfer the hot fries and chicken to a clean bowl, drizzle with the truffle oil, and sprinkle with the grated parmesan cheese and fresh parsley.

• 9

  Toss gently to combine so the truffle aroma infuses every bite before serving immediately.