NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by halving the baby potatoes and trimming the tough, woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, the juice and zest of the half lemon, minced garlic, oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and halved potatoes on the baking sheet; drizzle with two-thirds of the lemon-herb mixture, tossing the potatoes to ensure they are well-coated.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan briefly to add the asparagus spears to the remaining open space, drizzling them with the rest of the herb oil.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.