NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup baby potatoes

2 cup arugula

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the baby potatoes into halves and toss them on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 22-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

• 4

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

• 5

  Heat the remaining olive oil in a medium non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In a small mixing bowl, whisk together the fresh lemon juice and lemon zest to create a bright dressing.

• 8

  Place the arugula in a salad bowl and toss with half of the lemon dressing until lightly coated.

• 9

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

• 10

  Plate the sliced chicken alongside the roasted potatoes and arugula salad, drizzling the remaining lemon dressing over the chicken before serving.