Roasted Chicken with Potato Pepper Medley


by Bailey Zygutis, Nutritionist, Vitruvian Fitness

  • 2 chicken breasts
  • 4 Yukon Gold potatoes
  • 1/2 red pepper
  • 1/4 red onion
  • 1 tbs coconut oil
  • 2 sprigs fresh rosemary
  • 1 tsp sage
  • pink salt (to taste) 
  • black pepper (to taste)
  • RUB: 2 tbs each dried rosemary, oregano, basil

  1. Chop potatoes, onion and pepper.
  2. Heat frying pan to medium.
  3. Add coconut oil, potatoes and salt.
  4. Cook 5-7 minutes before adding onions and peppers.
  5. Heat an additional 8-10 minutes until veggies are soft and potatoes are browned. 
  6. Tenderize chicken.
  7. Coat in dry rub.
  8. Grill or stove top, 8-10 minutes each side, until done. 
  9. Add fresh rosemary as garnish and serve on bed of greens.

Serves 2 | Prep Time 27 min

Photo: Bailey Zygutis • More info:

Food for Thought

Potatoes are a great source of carbohydrates, which supply the body with easily accessible energy! They’re also a good source of vitamin C, potassium and iron. Paired alongside protein, potatoes are great for building muscle!