NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and place them on one side of the prepared pan.

• 3

  Drizzle 0.25 tbsp of olive oil over the potatoes and season with half of the sea salt and black pepper.

• 4

  Roast the potatoes in the oven for 15 minutes to give them a head start on getting crispy.

• 5

  While the potatoes roast, whisk together the remaining olive oil, lemon juice, lemon zest, oregano, garlic powder, and the rest of the salt and pepper in a small bowl.

• 6

  Remove the pan from the oven and place the chicken breast and trimmed asparagus on the empty side.

• 7

  Brush the lemon-herb mixture generously over the chicken breast and toss the asparagus in any remaining marinade.

• 8

  Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Garnish the entire dish with freshly chopped parsley before serving.