NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium potato

2 tsp olive oil

0.5 oz feta cheese

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Chop the potato into small cubes and toss them on the baking sheet with 1 tsp of olive oil and half of the sea salt and black pepper.

• 3

  Roast the potatoes for 20 to 25 minutes until they are golden and achieve a satisfyingly crispy exterior.

• 4

  Season the chicken breast evenly with the remaining sea salt, black pepper, and the dried oregano.

• 5

  Heat the remaining 1 tsp of olive oil in a skillet over medium heat and sear the chicken for 6 minutes per side until juicy and fully cooked.

• 6

  While the chicken rests, whisk the lemon juice and minced garlic in a small bowl, then toss in the diced cucumber, halved cherry tomatoes, and minced red onion.

• 7

  Slice the chicken and serve it alongside the roasted potatoes and the fresh Greek salad, finishing the dish by crumbling the tangy feta over the top.