NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Yukon gold potato

1 tsp Olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 medium Whole wheat pita

2 tbsp Tzatziki sauce

0.25 cup Cherry tomatoes

0.25 cup Cucumber

1 tbsp Red onion

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into small cubes. Toss with half of the olive oil, sea salt, and black pepper. Roast for 25 minutes until golden and crispy.

• 3

  While potatoes roast, season the chicken breast with dried oregano, garlic powder, and the remaining salt and pepper.

• 4

  Heat a grill or grill pan over medium-high heat. Lightly brush with the remaining oil and grill the chicken for 6-7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.

• 5

  In a small bowl, combine halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle with lemon juice and toss gently.

• 6

  Warm the whole wheat pita in a dry skillet for 30 seconds on each side.

• 7

  Assemble the bowl by placing the roasted potatoes on the bottom, followed by the sliced grilled chicken and the fresh vegetable salad.

• 8

  Serve with the warm pita on the side and a generous dollop of tzatziki sauce.