NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

2 cups Kale

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Scrub the Yukon Gold potato and dice it into half-inch cubes, then place them on one side of the prepared baking sheet.

• 3

  Pat the chicken breast dry and place it on the other side of the sheet next to the potatoes.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, juice from the half lemon, dried oregano, sea salt, and black pepper.

• 5

  Drizzle half of the lemon-garlic dressing over the chicken and potatoes, tossing the potatoes with a spatula to ensure they are evenly coated.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  While the chicken is roasting, remove the tough stems from the kale and tear the leaves into bite-sized pieces.

• 8

  Remove the baking sheet from the oven, add the kale to the center of the tray, and drizzle with the remaining dressing.

• 9

  Toss the kale lightly and return the tray to the oven for another 8 to 10 minutes until the chicken reaches an internal temperature of 165°F and the kale is slightly crisp.