NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus spears

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 baking sheet with parchment paper.

• 2

  Slice the baby potatoes in half and place them on the baking sheet, tossing with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start on crisping up.

• 4

  While potatoes roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Remove the baking sheet from the oven, move potatoes to one side, and place the chicken breast and trimmed asparagus on the other side.

• 6

  Drizzle the remaining 0.5 tbsp of olive oil over the chicken and asparagus, then top with minced fresh garlic.

• 7

  Cut half of the lemon into thin rounds and lay them directly over the chicken breast for moisture and flavor.

• 8

  Return the sheet to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Squeeze any remaining juice from the lemon over the entire tray and serve immediately while the potatoes are hot and crispy.