NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and place them in a bowl, tossing with 0.5 tbsp of olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes until they begin to soften.

• 4

  While potatoes roast, whisk together the remaining 0.5 tbsp olive oil, lemon juice, dried oregano, garlic powder, and chopped fresh rosemary in a small bowl.

• 5

  Place the chicken breast on the baking sheet next to the potatoes and brush the lemon-herb mixture over both sides of the chicken.

• 6

  Add the asparagus spears to the sheet pan, drizzling any remaining herb mixture over them and seasoning with the remaining salt and pepper.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it remains tender and juicy.