Ingredients
Scale
- 1 chicken breast
- 1 cup baby potatoes
- 1 tbsp olive oil
- 1 cup arugula
- 1 cup cherry tomatoes
- Red onion
- 1 tbsp capers
- Garlic powder
Instructions
- Preheat your oven to 425°F (220°C). Toss sliced baby potatoes with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 25-30 minutes.
- Season the chicken breast with salt, pepper, and herbs. Grill or pan-sear over medium heat for 6-7 minutes per side until cooked through. Let rest before slicing.
- In a mixing bowl, combine halved cherry tomatoes, thinly sliced red onion, and capers. Drizzle with olive oil and season to taste.
- Assemble your bowl starting with arugula as the base, followed by crispy potatoes and sliced chicken. Top with the tomato salad mixture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 490
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg