Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories724.3 kcal (36%)
Total Fat37.3 g (53%)
Carbs36.4 g (14%)
Sugars3.8 g (4%)
Protein58.1 g (116%)
Sodium718.2 mg (36%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Preheat oven to 425
Step 1
Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.
Step 2
Mix panko, oregano, paprika, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.
Step 3
Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.
Step 4
Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).
Step 5
Bake chicken until meat is cooked through and topping is golden brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.
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