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Thyme Chicken and Potatoes

« Back to Academy

Thyme Chicken and Potatoes

« Back to Academy

Thyme Chicken and Potatoes

Yields 4 MetPro Servings

MetPro Serving Breakdown:

Meal Carb = 2 (Basic: 30g carbs)
Protein = 2 (Basic: 30g protein)
Veggie Carbs = 0 (though recommend roasting carrots on another plate)
Fat = .5 (Basic: 7.5g fat)


  • 11 oz small Yukon gold potatoes
  • 1 1/2 tbsp olive oil, plus 1 tsp
  • 1 tbsp whole-grain mustard
  • 1 tbsp minced fresh tarragon
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp minced fresh thyme
  • 1 lb skinless, boneless chicken breast
  • 1/4 tsp kosher salt, divided
  • 1/4 tsp freshly ground black pepper, divided


1.) Preheat oven to 500°. Add potatoes to a sheet pan; bake at 500° for 10 minutes.

3.) Combine 1 1/2 tablespoons olive oil, mustard, tarragon, vinegar, and thyme in a small bowl, stirring with a whisk. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon olive oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.

4.) Add chicken to pan with potatoes, bake for 10 minutes, or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

5.) Enjoy!

Category: Recipes

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