NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

150 g Red Potato

1 cup Baby Spinach

1 tsp Extra Virgin Olive Oil

2 tbsp Low-Fat Greek Yogurt

1/2 Lemon

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Begin by lightly seasoning the chicken breast with salt, pepper, and half of the mixed fresh herbs.

• 2

  Place the seasoned chicken breast on a baking tray and roast in the preheated oven for 20-25 minutes, or until fully cooked.

• 3

  Meanwhile, cut the red potato into small cubes. Toss the potato cubes with a drizzle of olive oil, salt, pepper, and the zest and juice from half a lemon. Spread them on a separate baking sheet and roast in the oven for about 25 minutes until crispy.

• 4

  In a small bowl, mix the low-fat Greek yogurt with the remaining chopped fresh herbs and a pinch of salt and pepper to create a creamy herb sauce.

• 5

  When the chicken and potatoes are nearly done, heat a non-stick pan over medium heat and add the baby spinach. Sauté the spinach just until it wilts, about 2-3 minutes. Do not overcook to retain its vibrant color and nutrients.

• 6

  Slice the roasted chicken breast and plate alongside the crispy lemon potatoes and sautéed spinach. Drizzle the creamy herb sauce over the chicken or serve it on the side.

• 7

  Enjoy your balanced meal that offers a delightful combination of savory roasted chicken, zesty potatoes, and fresh, vibrant spinach.