NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

1 cup asparagus spears

1 tsp extra virgin olive oil

0.5 whole lemon

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the yellow potato into 1/2-inch cubes and toss them with 0.5 tsp of olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20 minutes until the edges are golden and crispy.

• 4

  Season the chicken breast evenly on both sides with dried oregano, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tsp olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  Add the asparagus spears to the potato tray during the last 10 minutes of roasting time.

• 7

  Squeeze the fresh lemon juice over the chicken and vegetables, then garnish with fresh parsley and lemon zest before serving.