NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

2 tsp olive oil

2 tbsp nonfat Greek yogurt

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Dice the russet potato into 1/2-inch cubes and toss them in a bowl with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes, or until they are golden brown and crispy.

• 4

  While the potatoes roast, season the chicken breast evenly with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small bowl, finely mince the garlic clove and whisk it together with the Greek yogurt and lemon juice to create a smooth, creamy aioli.

• 7

  Slice the cooked chicken and serve it alongside the roasted potatoes, drizzling the garlic aioli generously over both components.