NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure a crispy exterior, then season both sides with sea salt, black pepper, oregano, and thyme.

• 3

  Halve the baby potatoes and toss them on the sheet pan with half of the olive oil and the minced garlic.

• 4

  Place the seasoned chicken breast on the pan next to the potatoes and roast for 15 minutes.

• 5

  While the chicken is roasting, trim the woody ends off the asparagus.

• 6

  Remove the pan from the oven, add the asparagus, and drizzle the remaining olive oil and the juice of half a lemon over the vegetables.

• 7

  Return the pan to the oven and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.