NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium Yukon gold potato

1 large egg

0.25 cup non-fat Greek yogurt

1 tbsp harissa paste

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small sheet pan with parchment paper.

• 2

  Dice the chicken breast and Yukon gold potato into uniform 1/2-inch cubes to ensure even cooking.

• 3

  In a mixing bowl, whisk together the harissa paste, olive oil, sea salt, and black pepper.

• 4

  Add the chicken and potatoes to the bowl, tossing thoroughly until every piece is coated in the spicy marinade.

• 5

  Spread the mixture in a single layer on the prepared sheet pan and roast for 22-25 minutes, or until the potatoes are golden and the chicken is cooked through.

• 6

  While the sheet pan is roasting, bring a small pot of water to a boil. Carefully lower the egg into the water and simmer for exactly 6 minutes and 30 seconds for a jammy yolk.

• 7

  Immediately transfer the egg to an ice bath for 2 minutes, then gently peel and slice it in half.

• 8

  In a small ramekin, stir the lemon juice into the Greek yogurt until smooth.

• 9

  Plate the roasted chicken and potatoes, top with the jammy egg halves, add a dollop of the lemon-yogurt, and garnish with fresh parsley.