NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

4 oz baby potatoes

1 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them with half of the olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 20 minutes or until they are golden brown and tender when pierced with a fork.

• 4

  While potatoes roast, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 6

  Add the asparagus to the skillet during the final 5 minutes of chicken cooking, turning occasionally until bright green and tender.

• 7

  Mince the garlic and whisk it together with the lemon juice and lemon zest in a small bowl.

• 8

  Pour the lemon-garlic mixture over the chicken in the pan, allowing it to bubble and glaze the meat for 1 minute.

• 9

  Plate the chicken alongside the roasted potatoes and asparagus, drizzling any remaining pan juices over the top.