NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium gold potato

0.5 tbsp extra virgin olive oil

2 cups baby arugula

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the gold potato into half-inch cubes and toss them with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, season the chicken breast with the dried thyme, minced garlic, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Turn off the heat and pour the fresh lemon juice over the chicken, using a spoon to baste the meat with the pan juices.

• 7

  Place the fresh baby arugula on a plate, top with the roasted potatoes, and finish with the sliced lemon-herb chicken.