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SERVES: 2 | ACTIVE TIME: 5 MIN
INGREDIENTS
- 3 hard boiled eggs
- 2 (~5 oz) cans low-mercury tuna*, drained
- 8 oz (~1 cup) green beans
- 1 large tomato, cut into wedges
- 2 cups fingerling potatoes, diced with skins left on
- 6 cups mixed greens
Dressing:
- 6 Tbsp olive oil
- 3 Tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar
- salt & pepper to taste
PREPARATION
- Blend together teriyaki sauce ingredients in blender or food processors.
- Preheat oven to 400°F, chop veggies while oven heats. Be sure to chop sweet potato into small cubes.
- Line a sheet pan with parchment paper. Coat both sides of the chicken in half the sauce, then lay chicken out on sheet pan and bake for 15 minutes in the upper 1/3 of the oven.
- Remove chicken from oven (carefully!), add vegetables and cashews in a single layer around the chicken (use multiple sheet pans if needed).
- Coat veggies in remaining sauce, then bake for another 20 min until chicken is fully cooked and veggies are well browned. (Chicken is fully cooked when a meat thermometer inserted into the thickest part reads 165°F)
- Garnish with toasted sesame seeds if desired.
*SafeCatch is one brand that sells low-mercury canned tuna. In general, avoid albacore and “white” tuna and instead choose light” or “chunk” tuna.
Like this recipe? Try these tuna meatballs next time!
