NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 medium zucchini

0.5 cup cherry tomatoes

0.25 cup low-fat cottage cheese

1 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into small, uniform half-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Slice the zucchini into half-moons and cut the chicken breast into bite-sized pieces.

• 4

  Place the chicken, potatoes, zucchini, and whole cherry tomatoes onto the prepared baking sheet.

• 5

  Drizzle with the olive oil and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs to coat, then spread into a single layer across the pan.

• 7

  Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden and tender.

• 8

  Plate the roasted mixture and top with a fresh dollop of cottage cheese to add a creamy, high-protein element to the dish.