NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken Breast

8.8 oz Red Potatoes

2 tbsp Extra Virgin Olive Oil

1.4 oz Low-Fat Quark

2 cups Mixed Greens

0.5 medium Avocado

1 tbsp Fresh Chives

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the cubed red potatoes with one tablespoon of olive oil, dried oregano, salt, and pepper until well coated.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25 minutes until they are golden and crispy.

• 4

  Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for about 6 minutes per side until fully cooked.

• 5

  While the chicken and potatoes cook, whisk together the remaining olive oil and lemon juice to create a light dressing for the mixed greens.

• 6

  In a small bowl, stir the low-fat quark with fresh chopped chives and a splash of lemon juice for a creamy, high-protein topping.

• 7

  Slice the grilled chicken into strips and assemble your bowl by layering the dressed greens, roasted potatoes, chicken, and avocado.

• 8

  Finish the dish with a generous dollop of the chive quark and a final sprinkle of black pepper before serving.