NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium gold potato

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup baby arugula

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash the gold potato and dice it into uniform 1/2-inch cubes; slice the chicken breast into even 1-inch strips to ensure they cook at the same rate.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and dried oregano.

• 4

  Add the diced potatoes and chicken strips to the bowl, tossing thoroughly until every piece is well-coated in the spice and oil mixture.

• 5

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

• 6

  Bake for 20 to 25 minutes, flipping the pieces halfway through, until the potatoes are golden-brown and the chicken is cooked through to an internal temperature of 165°F.

• 7

  Arrange a bed of fresh baby arugula on a plate and top with the hot roasted chicken and potatoes, allowing the greens to slightly wilt from the heat.