NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

0.75 cup Yukon Gold potato

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup fresh spinach

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the diced Yukon Gold potatoes with extra virgin olive oil and half of the sea salt, black pepper, and garlic powder.

• 3

  Spread the potatoes in a single layer and roast for 20 minutes until they reach a golden-brown crispness.

• 4

  While potatoes roast, heat a large cast-iron skillet over medium-high heat and add the ground chicken.

• 5

  Season the chicken with the remaining sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Cook the chicken for 8 minutes, breaking it apart with a spatula until it is fully browned and cooked through.

• 7

  Add the fresh spinach to the skillet and sauté for 1 minute until the leaves are just wilted.

• 8

  Remove the potatoes from the oven, toss them into the skillet with the chicken, and garnish with chopped fresh parsley.