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HEALTHY RECIPES

Herb-Roasted Chicken Breast with Crispy Paprika Potatoes & Green Salad

📅 Sep 21, 2026 ⏱️ 1 min read
🩺 Medically Reviewed & Fact-Checked by FastingTracker Medical Board • Written by Aly Owen • Updated: Sep 21, 2026
Herb-Roasted Chicken Breast with Crispy Paprika Potatoes & Green Salad

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High-Protein

Tender baked chicken breast infused with rosemary and garlic, served with golden paprika-roasted potato wedges and a crisp side salad.

⚡ 420 kcal💪 40g Protein🌾 38g Carbs🫒 11g Fat🌿 5g Fiber
⏱ Prep: 10 min🍳 Cook: 25 min

Ingredients

  • 140g Skinless chicken breast fillet
  • 150g Baby yellow potatoes (scrubbed & quartered)
  • 1 tsp Smoked Spanish paprika
  • 1/2 tsp Garlic powder & dried rosemary
  • 10ml Extra virgin olive oil
  • 60g Mixed leafy greens and cucumber
  • Sea salt and cracked black pepper

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Toss potato wedges with half the olive oil, smoked paprika, garlic powder, and salt.
  3. Rub chicken breast with remaining olive oil, rosemary, salt, and pepper.
  4. Arrange chicken and potatoes on a baking sheet lined with parchment paper.
  5. Roast for 22–25 minutes until chicken registers 74°C (165°F) and potatoes are crispy on edges.
  6. Serve alongside crisp greens lightly dressed with lemon juice.
🔬 Nutritionist Note: Potatoes provide potassium and resistant starch (especially when cooled slightly), promoting gut peptide secretion and satiety.
High-ProteinClean-CarbsGluten-FreeLunch
Aly Owen - Nutritionist
🩺 Medically Reviewed & Fact-Checked

Aly Owen ✓ Verified

Certified Nutritionist & Intermittent Fasting Expert

Aly Owen is a certified nutritionist specializing in metabolic health, intermittent fasting protocols, and sustainable weight loss with over 8 years of clinical experience. All guidance is verified against peer-reviewed literature.

Certified Nutritionist (CN) • Metabolic Health Specialist • View Full Bio & Credentials →

Total Time
35 mins
Phases
Prep: 10m
Cook: 25m
Yield
1 servings
Nutrition
420 kcal

Ingredients

  • 140g Skinless chicken breast fillet
  • 150g Baby yellow potatoes (scrubbed & quartered)
  • 1 tsp Smoked Spanish paprika
  • 1/2 tsp Garlic powder & dried rosemary
  • 10ml Extra virgin olive oil
  • 60g Mixed leafy greens and cucumber
  • Sea salt and cracked black pepper

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Toss potato wedges with half the olive oil, smoked paprika, garlic powder, and salt.
  3. Rub chicken breast with remaining olive oil, rosemary, salt, and pepper.
  4. Arrange chicken and potatoes on a baking sheet lined with parchment paper.
  5. Roast for 22–25 minutes until chicken registers 74°C (165°F) and potatoes are crispy on edges.
  6. Serve alongside crisp greens lightly dressed with lemon juice.
📚 Scientific Studies & Medical References (5 Sources) ▼

FastingTracker adheres to strict editorial standards, citing peer-reviewed clinical trials and authoritative medical institutions.

  1. New England Journal of Medicine (2019): de Cabo R, Mattson MP. Effects of Intermittent Fasting on Health, Aging, and Disease. N Engl J Med. 381(26):2541-2551. PubMed 31881139 • DOI
  2. Cell Metabolism (2014): Levine ME, Suarez JA, Brandhorst S, et al. Low Protein Intake and Periodic Fasting Promote Longevity and Autophagy. Cell Metab. 19(3):407-417. PubMed 24606898 • DOI
  3. Obesity (Silver Spring, 2018): Anton SD, Moehl K, Donahoo WT, et al. Flipping the Metabolic Switch: Understanding and Applying Health Benefits of Fasting. Obesity. 26(2):254-268. PubMed 29086496 • DOI
  4. Annual Review of Nutrition (2017): Patterson RE, Sears DD. Metabolic Effects of Intermittent Fasting. Annu Rev Nutr. 37:371-393. PubMed 28715993 • DOI
  5. Autophagy (2010): Alirezaei M, Kemball CC, Flynn CT, et al. Short-term fasting induces profound neuronal and systemic autophagy. Autophagy. 6(6):702-710. PubMed 20534972 • DOI
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