One Pan Lemon-spice Chicken & Potatoes
Makes 2 Servings
Macros: 354 cal, fat 7g, carbs 39g, protein 33g, fibre 5g
1/2 Lemon (divided)
227g Chicken Breast
2 1/2 cups Mini Potatoes (quartered)
1 cup Cherry Tomatoes (halved)
1 1/2 tsp Extra Virgin Olive Oil
1/2 tsp Turmeric
1/4 tsp Ground Allspice
1/4 tsp Sea Salt
1/4 cup Plain Greek Yogurt
1/4 cup Parsley (chopped)
Preheat the oven to 400ºF (205ºC) and line a large baking sheet with parchment paper. Cut half the lemon into slices and set aside.
Add the chicken, potatoes, tomatoes, olive oil, turmeric, allspice, and sea salt to the baking sheet. Squeeze the juice from the remaining lemon over top and toss until well coated. Layer the lemon slices over top and cook for 25 to 30 minutes or until the chicken is cooked through.
Slice the chicken and garnish with yogurt and parsley. Enjoy!
Leftovers - Refrigerate in an airtight container for up to three days.
More Flavour - Add red pepper flakes, cayenne, paprika, black pepper, garlic and/or pomegranate seeds.