Name: Herb-Roasted Chicken with Crispy Potatoes and Sautéed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 oz Chicken Breast; 150g Yellow Potatoes; 50g Red Bell Pepper; 50g Asparagus; 1.5 tsp Olive Oil; 2 tbsp Plain Skyr; 1 tsp Dried Oregano; 0.5 tsp Garlic Powder

Nutrition

Per serving

441 calories

Protein: 47g; 43% of calories
Carbs: 33g; 30% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the potatoes into 1/2-inch cubes and toss them with half of the olive oil, garlic powder, and a pinch of salt.
Spread the potatoes on the baking sheet and roast for 10 minutes.
Season the chicken breast with dried oregano and salt, then place it on the baking sheet with the potatoes and roast for another 15-18 minutes until the chicken is cooked through.
While roasting, slice the bell pepper and trim the asparagus, then sauté them in a skillet with the remaining olive oil over medium heat until tender-crisp.
Plate the roasted chicken and crispy potatoes alongside the sautéed vegetables.
Top the chicken or vegetables with a dollop of plain skyr for a creamy, high-protein finish.

Nutrition

Ingredients

Instructions

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