NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

4 oz fingerling potatoes

1.5 cup broccoli florets

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the fingerling potatoes in half lengthwise and place them on the pan, tossing with half of the olive oil, sea salt, and black pepper.

• 3

  In a small bowl, whisk the remaining olive oil with the lemon juice, oregano, and garlic powder.

• 4

  Pat the chicken thighs dry and coat them thoroughly with the lemon-herb mixture, then place them on the sheet pan next to the potatoes.

• 5

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 6

  While the chicken roasts, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green.

• 7

  In a small ramekin, stir the Greek yogurt with a pinch of salt and a squeeze of lemon juice to create a simple sauce.

• 8

  Plate the roasted chicken and potatoes with the steamed broccoli and serve with the yogurt sauce on the side.