NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 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

0.5 cup baby potatoes

1 cup asparagus

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together 0.5 tbsp of olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and halved potatoes on the prepared baking sheet.

• 5

  Drizzle the lemon-herb mixture over the chicken and potatoes, tossing the potatoes to ensure they are evenly coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the tray, add the asparagus, and drizzle the remaining 0.5 tbsp of olive oil over the spears.

• 8

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