NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes in half and place them on the baking sheet alongside the chicken breast.

• 3

  Drizzle with half the olive oil and sprinkle with half of the oregano, garlic powder, salt, and pepper.

• 4

  Roast in the oven for 15 minutes to give the potatoes and chicken a head start.

• 5

  While roasting, trim the woody ends off the asparagus and mince the fresh garlic clove.

• 6

  Remove the tray from the oven, add the asparagus, and toss with the remaining oil, minced garlic, and remaining spices.

• 7

  Place thin lemon slices on top of the chicken and asparagus, then roast for another 10 to 12 minutes until the chicken is cooked through.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and succulent.