NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 medium Yellow potato

1.5 tsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

2 cup Baby spinach

0.5 cup Cucumber

PREPARATION

• 1

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

• 2

  Scrub the yellow potato and cut it into one-inch cubes, then place them on one side of the prepared baking sheet.

• 3

  Mince the garlic clove and whisk it in a small bowl with one teaspoon of olive oil, the dried oregano, sea salt, black pepper, and the juice from the lemon half.

• 4

  Pat the chicken thighs dry with a paper towel and place them on the other side of the baking sheet.

• 5

  Drizzle the lemon-herb mixture over both the chicken and the potatoes, tossing the potatoes with a spatula to ensure they are evenly coated.

• 6

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

  While the chicken roasts, slice the cucumber into thin rounds.

• 8

  In a medium bowl, toss the fresh baby spinach with the remaining half teaspoon of olive oil and the sliced cucumbers.

• 9

  Serve the roasted chicken and potatoes immediately over the bed of fresh spinach and cucumber salad.