NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 cup fresh baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the russet potato thoroughly and cut into 1/2-inch cubes; dice the chicken breast into similar bite-sized pieces to ensure even cooking.

• 3

  In a large mixing bowl, combine the potato cubes, chicken pieces, olive oil, minced garlic, sea salt, black pepper, and dried oregano.

• 4

  Toss the mixture until every piece of chicken and potato is thoroughly and evenly coated in the oil and seasonings.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure the pieces aren't crowded so they roast rather than steam.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the potatoes are golden-brown and the chicken is fully cooked.

• 7

  Remove from the oven and immediately sprinkle the grated parmesan cheese over the hot chicken and potatoes.

• 8

  Place the fresh baby spinach in a serving bowl and top with the warm roasted potato and chicken mixture to slightly wilt the greens before serving.