NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup baby potatoes

1 cup asparagus

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  Mince the fresh garlic clove finely.

• 4

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

• 5

  Add the chicken breast and halved potatoes to the bowl, tossing thoroughly to ensure every piece is coated in the herb oil.

• 6

  Arrange the chicken and potatoes on the prepared baking sheet in a single layer, ensuring they aren't overcrowded.

• 7

  Roast for 15 minutes, then remove the pan and add the asparagus spears and lemon slices to the remaining space.

• 8

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

• 9

  Squeeze the warm roasted lemon slices over the chicken and vegetables just before serving for a bright finish.