One Pan Lemon Spiced Chicken and Potatoes

2 servings | 20 minutes

Ingredients

• 1 Lemon divided

• 454 grams Chicken Breast

• 750 grams Mini Potatoes quartered

• 298 grams Cherry Tomatoes halved

• 15 milliliters Extra Virgin Olive Oil

• 3 grams Turmeric

• 950 milligrams Ground Allspice

• 3 grams Sea Salt

• 113 grams Plain Greek Yogurt

• 30 grams Parsley chopped

Directions

1. Preheat the oven to 400ºF (205ºC) and line a large baking sheet with parchment paper.

2. Cut half the lemon into slices and set aside.

3. Add the chicken, potatoes, tomatoes, olive oil, turmeric, allspice, and sea salt to the baking sheet.

4. 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.

5. Slice the chicken and garnish with yogurt and parsley. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavor: Add red pepper flakes, cayenne, paprika, black pepper, garlic and/or pomegranate seeds.

Additional Toppings: Add leftover vegetables or serve over rice, pasta, or quinoa.