NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

1 small Yukon gold potato

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

0.25 cup low-fat Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Scrub the Yukon gold potato and dice it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Place the chicken thighs and diced potatoes on the baking sheet and drizzle with the extra virgin olive oil.

• 4

  Mince the garlic clove and sprinkle it over the chicken and potatoes along with the dried oregano, sea salt, and black pepper.

• 5

  Toss the ingredients together on the pan until everything is well-coated in the oil and seasonings.

• 6

  Roast for 25 to 30 minutes until the chicken is cooked through and the potatoes are golden and tender.

• 7

  While the chicken is in the oven, whisk together the Greek yogurt, lemon juice, and finely chopped fresh parsley in a small bowl.

• 8

  Plate the roasted chicken and potatoes and finish by drizzling the bright yogurt sauce over the top.