NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 medium yukon gold potatoes

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

2 cups fresh arugula

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the Yukon gold potatoes into small 1/2-inch cubes and the chicken breast into bite-sized pieces.

• 2

  Heat 0.5 tbsp of olive oil in a large cast-iron or non-stick skillet over medium-high heat.

• 3

  Add the potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Push the potatoes to one side of the pan and add the remaining 0.5 tbsp of olive oil to the empty space.

• 5

  Add the diced chicken and onions to the pan, seasoning the entire mixture with smoked paprika, sea salt, and black pepper.

• 6

  Sauté for 5-7 minutes until the chicken is cooked through and the onions are translucent.

• 7

  Stir in the minced garlic and cook for an additional 60 seconds until fragrant.

• 8

  Remove the pan from heat and toss in the fresh arugula, allowing it to wilt slightly from the residual heat before serving.