NUTRITION

SERVINGS

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

4.2 ounces Yukon Gold Potatoes

0.7 ounces Shredded Sharp Cheddar

1 ounce Plain Nonfat Greek Yogurt

1 teaspoon Olive Oil

2 ounces Fresh Pico de Gallo

PREPARATION

• 1

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

• 2

  Dice the potatoes into small cubes, toss with olive oil and sea salt, and roast for 20-25 minutes until golden and crispy.

• 3

  Season the chicken breast with chili powder, cumin, and a squeeze of lime juice.

• 4

  Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 5

  While the chicken rests, stir together the Greek yogurt and a splash of lime juice to create a smooth crema.

• 6

  Slice the grilled chicken into thin strips.

• 7

  Assemble the bowl by layering the crispy roasted potatoes, grilled chicken, fresh salsa, and shredded cheddar.

• 8

  Finish with a drizzle of the lime crema and fresh cilantro if desired.