NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Yuca

0.5 tbsp Extra virgin olive oil

2 cups Watercress

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Peel the yuca and cut into 1-inch cubes, then boil in a pot of salted water for 12 minutes until fork-tender but still firm.

• 2

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

• 3

  Drain the boiled yuca well and pat dry with a paper towel to ensure maximum crispiness.

• 4

  Place the chicken breast on one side of the baking sheet and season with half of the olive oil, sea salt, black pepper, and dried oregano.

• 5

  Toss the yuca cubes with the remaining olive oil and a pinch of salt, then spread them in a single layer on the other side of the baking sheet.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the yuca is golden brown.

• 7

  While roasting, whisk together the lemon juice and minced garlic in a medium bowl.

• 8

  Add the fresh watercress to the bowl and toss gently to coat with the dressing.

• 9

  Slice the roasted chicken into strips and serve immediately over the bed of watercress with the crispy yuca on the side.