NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

4 oz Baby potatoes

1 cup Asparagus

0.5 whole Lemon

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

• 2

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

• 3

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets maximum crispiness.

• 4

  In a small bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Place the chicken breast and halved potatoes on the sheet pan, then drizzle with two-thirds of the herb oil mixture, tossing the potatoes to coat evenly.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan and add the asparagus and lemon slices, drizzling them with the remaining herb oil.

• 8

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

• 9

  Garnish with fresh rosemary leaves and serve immediately with the roasted lemon slices for squeezing.