NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Red potatoes

0.25 cup Chickpeas

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 cup Baby arugula

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh dill

1 tsp Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and toss the cubed red potatoes with a small drizzle of oil and a pinch of salt on a parchment-lined baking sheet.

• 2

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

• 3

  While potatoes roast, season the chicken breast with salt and pepper, then pan-sear in a non-stick skillet over medium heat for 6-7 minutes per side until fully cooked.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, chopped parsley, and chopped dill to create the vinaigrette.

• 5

  In a large salad bowl, combine the baby arugula, sliced cucumber, halved cherry tomatoes, and rinsed chickpeas.

• 6

  Slice the cooked chicken breast into strips and add them to the salad bowl along with the warm roasted potatoes.

• 7

  Drizzle the lemon-herb vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated before serving.