- 1 1/2 Pound Raw Chicken Breast, Cubed
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Pound Baby Potatoes
- 8 Cups Mixed Greens, or Kale
- 4 Tbsp. Light Cesar or Ranch Dressing
- 1 Tsp. Dried Parsley
1/4 Tsp. Dried Dill Weed
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1/4 Tsp. Salt
1/4 Tsp. Ground Black Pepper
Chop your chicken into cubes and mix together in a medium bowl with oil and spice mix. Set aside. This can also be prepped 24 hours before and kept in the fridge until ready to cook.
Next, add your potatoes to a medium-sized pot over high heat and cover with water with a dash of salt. Once the water is boiling, cover and lower to medium heat and cook for about 12 minutes.
While potatoes are cooking, you can begin to cook your chicken. Cook in batches so that the pan isn’t overcrowded. Cook chicken over medium to medium-high heat for about 2-3 minutes per side. Cook until there is no pink left in the center of the chicken.
Divide chicken and potatoes into 4 equal portions and serve each with 2 cups of mixed greens with 1 tbsp. of light dressing.
445 Calories, 30.4 Carbs, 42.9g Protein, 14.9g Fat, 941mg Sodium, 2.1g Fiber, 1.6g Sugar
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