NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

5 oz Yukon Gold potato

1 medium zucchini

0.25 cup low-fat cottage cheese

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Wash and dice the Yukon Gold potato into 1/2-inch cubes, and slice the zucchini into half-moons.

• 3

  Place the potato cubes on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper. Roast for 15 minutes.

• 4

  While the potatoes are roasting, rub the chicken breast with the remaining olive oil and season both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken breast and zucchini slices to the empty space.

• 6

  Return the pan to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown.

• 7

  While the meal finishes roasting, place the cottage cheese into a small blender or food processor and blend until completely smooth and creamy.

• 8

  Slice the chicken breast and serve it alongside the roasted vegetables, topped with a dollop of the whipped cottage cheese and a sprinkle of fresh parsley.