NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 small Potato

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Dice the potato into half-inch cubes and toss them in a bowl with 0.25 tablespoons of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

  Spread the potatoes evenly on the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, season the chicken breast on both sides with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.25 tablespoons of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the hot pan and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely browned.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 8

  Arrange the fresh baby spinach on a plate and top with the roasted potatoes, sliced chicken, and fresh avocado slices to serve.