NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup red potatoes

1 cup asparagus

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash and dice the red potatoes into small 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Trim the woody ends off the asparagus spears and set them aside.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken breast, diced potatoes, and asparagus to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 6

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, leaving space for the asparagus to be added later.

• 7

  Roast for 15 minutes, then add the asparagus to the sheet and continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a tender finish.