NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast fillets

1 medium Yukon gold potato

0.5 cup cherry tomatoes

2 tbsp low-fat cottage cheese

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash and dice the gold potato into 1/2-inch cubes and finely mince the garlic clove.

• 3

  In a medium baking dish, toss the diced potatoes and cherry tomatoes with 1 teaspoon of olive oil and half of the salt, pepper, and oregano.

• 4

  Place the dish in the oven and roast the vegetables for 15 minutes until the potatoes begin to soften.

• 5

  While the vegetables roast, rub the chicken breast fillets with the remaining 1 teaspoon of olive oil, minced garlic, and the rest of the salt, pepper, and oregano.

• 6

  Remove the dish from the oven, move the vegetables to the sides, and place the chicken fillets in the center.

• 7

  Return the dish to the oven and bake for another 12-15 minutes until the chicken is cooked through and the potatoes are golden brown.

• 8

  Dollop the cottage cheese over the top of the chicken and return to the oven for 2 minutes until the cheese is warm and slightly melted.

• 9

  Serve immediately while the potatoes are crisp and the chicken is juicy.