NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 medium Small Potato (≈100g)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  Pat the chicken breast dry. Lightly season with salt, pepper, and a pinch of dried Italian herbs.

• 3

  Dredge the chicken in the panko breadcrumbs, pressing gently to help them adhere.

• 4

  Place the breaded chicken breast on a lined baking sheet.

• 5

  Wash and dice the small potato into 1-inch cubes. In a bowl, toss with a little olive oil, salt, pepper, and additional dried Italian herbs.

• 6

  Spread the potatoes on a separate baking sheet.

• 7

  Place both the chicken and potato sheets in the oven. Bake the chicken for about 20-25 minutes until crispy and cooked through; roast the potatoes for 25-30 minutes until golden and tender, tossing once halfway through.

• 8

  Meanwhile, in a bowl combine mixed greens, halved cherry tomatoes, and sliced cucumber.

• 9

  In a small container, mix the lemon juice with the remaining olive oil, a pinch of salt and pepper to create a light vinaigrette.

• 10

  Once the chicken and potatoes are done, plate them alongside the fresh green salad. Drizzle the salad with the vinaigrette.

• 11

  Serve immediately and enjoy your balanced, flavorful meal.