Arugula Salad with Roasted Chicken and Potatoes

– 1 lemon – 1 teaspoon dried oregano  – 1 teaspoon salt – 2 pinches of pepper – 1 lb chicken tenders or chicken breasts – 3 tablespoons extra virgin olive oil – 1 lb baby red potatoes – 2 garlic cloves – 1 teaspoon dijon mustard – 1 teaspoon honey – 4 cups arugula



Preheat oven to 450. Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray and set aside.


In a small bowl, grate zest from the lemon and squeeze the juice into another bowl.


In the same bowl, add 1/2 teaspoon oregano, 1/2 teaspoon salt and a pinch of fresh ground pepper. Rub mixture on chicken tenders and then place on prepared baking sheet.


Cut the baby potatoes in half or in quarters and place on baking sheet. Drizzle 2 tablespoons olive oil over the chicken and potatoes, then sprinkle garlic and 1/2 teaspoon salt. Make sure they're all coated in oil!


Bake for 20-25 minutes, or until the potatoes start to turn golden brown.


While that cooks, make the dressing. In the bowl with the lemon juice, whisk in 1 tablespoon of olive oil, a teaspoon of Dijon mustard, a teaspoon of honey and a pinch of salt and pepper.


Remove the chicken and potatoes from the oven and allow to cool for 5 minutes.


To serve, divide arugula into 4 bowls, top with chicken and potatoes, drizzle with dressing and serve!

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