Time: 30 mins
Servings: 4
Ingredients:
1 Lemon (divided)
500g Chicken Breast
750g Mini Potatoes (quartered)
300g Cherry Tomatoes (halved)
15ml Extra Virgin Olive Oil
3g Turmeric
950mg Ground Allspice
3g Sea Salt
113g Plain Greek Yogurt
30g Parsley (chopped)
Directions:
- 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!
Notes!
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavours
Add red pepper flakes, cayenne, paprika, black pepper, garlic and/or
pomegranate seeds
Nutritional Info:
Amount per serving
Calories – 354
Fat – 7g
Carbs – 39g
Fiber – 5g
Sugar – 5g
Protein – 33g
