NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken Breast

7 oz Red Potatoes

1 cup Arugula

2 tsp Olive Oil

1 tbsp Non-fat Greek Yogurt

1 tsp Dijon Mustard

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Dice the red potatoes into small cubes and boil in a pot of water for 10 minutes or until fork-tender.

• 3

  Season the chicken breast with salt and pepper, then bake on a lined tray for 20 minutes until fully cooked.

• 4

  In a mixing bowl, whisk together the olive oil, Greek yogurt, Dijon mustard, lemon juice, and chopped parsley to create the dressing.

• 5

  Drain the potatoes and toss them while warm with the prepared herb dressing.

• 6

  Place the fresh arugula on a plate as a base for the meal.

• 7

  Slice the chicken and serve it alongside the creamy, herbed potato salad.