NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken breast

0.5 medium Yukon gold potato

1 cup Sliced mushrooms

1 cup Fresh baby spinach

0.5 medium Yellow onion

0.5 cup Cherry tomatoes

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the potato into 1/2-inch cubes and toss them on the baking sheet with 1 teaspoon of olive oil, garlic powder, and a pinch of salt and pepper.

• 3

  Roast the potatoes for 18-20 minutes, flipping halfway through, until they are golden brown and crispy on the outside.

• 4

  While the potatoes roast, heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the diced onion and sliced mushrooms to the skillet, sautéing for 5-6 minutes until the onions are translucent and the mushrooms have released their moisture.

• 6

  Add the ground chicken breast to the skillet, breaking it into small crumbles with a wooden spoon, and season with the dried oregano and remaining salt and pepper.

• 7

  Cook the chicken for 5-7 minutes until fully cooked through and no longer pink.

• 8

  Stir in the halved cherry tomatoes and cook for 2 minutes until they just begin to soften and blister.

• 9

  Add the fresh baby spinach to the pan and toss for 30-60 seconds until the leaves are just wilted.

• 10

  Remove the roasted potatoes from the oven and fold them into the chicken and vegetable mixture before serving in a shallow bowl.