LEMON-PEPPER
CHICKEN WITH
FINGERLING
POTATOES AND
KALE
SERVES 2
124
MUSCLE & FITNESS
2 (6 oz) boneless, skinless chicken
breasts, cut into 1-inch-wide strips
6 fingerling potatoes, sliced in half
1 cup coarsely chopped kale
1 tsp chopped fresh cilantro
Juice of ½ lemon
1 tbsp extra-virgin olive oil
2 pinches sea salt
2 pinches black pepper or ¼ tsp
peppercorns
FEBRUARY 2016
1. Preheat oven to 400˚F.
2. Place chicken strips in an oven pan. In
a bowl, combine remaining ingredients,
then pour over chicken. Cover with
aluminum foil.
3. Bake for 30 to 35 minutes.
THE MACROS
639 55 g 59 g 20 g
CALORIES PROTEIN CARBS FAT