NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

0.5 cup tomato puree

2 tbsp plain Greek yogurt

1.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Dice the Yukon Gold potato into bite-sized cubes and toss them with 0.75 teaspoons of olive oil, dried oregano, and a pinch of the sea salt and black pepper.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 20-25 minutes until they are golden and crispy on the edges.

• 4

  Season the chicken breast evenly with the garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.75 teaspoons of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  Lower the heat to medium-low, pour in the tomato puree, and simmer for 2-3 minutes to allow the flavors to meld.

• 7

  Remove the skillet from the heat and stir in the plain Greek yogurt until the sauce becomes smooth and creamy.

• 8

  Serve the chicken and creamy sauce over the roasted potatoes and garnish with freshly chopped basil.