Lemon-Roasted Potatoes, Chicken and Spinach with Tzatziki

Name: Lemon-Roasted Potatoes, Chicken and Spinach with Tzatziki
Ingredients: Lemon-Roasted Potatoes and Chicken; 4 sweet potatoes, peeled and cut into ½-inch cubes; Four 4-ounce boneless chicken breasts (skinless or skin on); ¼ cup extra-virgin olive oil, plus more for serving; ¼ cup lemon juice, plus lemon wedges for serving; ½ teaspoon kosher salt; Freshly ground black pepper; 8 cups baby spinach or baby arugula; 1 cup kalamata olives; 2 tablespoons chopped fresh dill; Tzatziki; 1 English cucumber, unpeeled and halved lengthwise; 2 cups strained plain whole-milk yogurt or plain Greek yogurt (see note in directions); ¼ cup finely chopped fresh dill, plus more for serving; ¼ cup finely chopped fresh mint; ½ garlic clove, minced; 1 tablespoon lemon juice; ¼ teaspoon salt

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This recipe for lemon-roasted potatoes, chicken and spinach with tzatziki is easy to meal-prep for a homemade lunch all week long, and doesn’t skimp on fresh, filling flavor.

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Ingredients

Lemon-Roasted Potatoes and Chicken
4 sweet potatoes, peeled and cut into ½-inch cubes
Four 4-ounce boneless chicken breasts (skinless or skin on)
¼ cup extra-virgin olive oil, plus more for serving
¼ cup lemon juice, plus lemon wedges for serving
½ teaspoon kosher salt
Freshly ground black pepper
8 cups baby spinach or baby arugula
1 cup kalamata olives
2 tablespoons chopped fresh dill
Tzatziki
1 English cucumber, unpeeled and halved lengthwise
2 cups strained plain whole-milk yogurt or plain Greek yogurt (see note in directions)
¼ cup finely chopped fresh dill, plus more for serving
¼ cup finely chopped fresh mint
½ garlic clove, minced
1 tablespoon lemon juice
¼ teaspoon salt